Thursday, March 17, 2011

Eggplant Meat

Eggplant Meat

1 kg meat (minced)
5 eggplants (cut into 4 cubes each)
4 onions
2 tbsp oil
1 tbsp ginger-garlic paste
1 walnut-sized tamarind ball
coriander leaves for garnishing
salt and red chilli powder to taste


1. Soak the tamarind in hot water
2. Wash the meat, apply the ginger-garlic it. Keep aside for 15-20 minutes
3. Heat the oil, fry the onions till pink, then add the meat and fry till tender
4. Add the eggplants and tamarind pulp
5. Cover with a lid and cook over a low flame till done
6. Serve hot, garnished with the coriander leaves

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