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Recipe Name: Aubergine Vegetable Dish (bengan Ka Burta) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Aubergine
5 Tablespoon(s) Vegetable oil, up to 6
2 To large onions
2 Teaspoon(s) Garlic, crushed
1 Teaspoon(s) Ginger, crushed
1 Sized fresh green chilli
chopped finely
1/4 Teaspoon(s) turmeric powder
1 Teaspoon(s) Coriander powder
1/2 Teaspoon(s) Cumin powder
Salt and pepper to taste
1/2 Tomatoes, up to /4 up to
1/2 Fresh coriander leaves
roughly chopped
Poke the aubergine to make a few small holes in the vegetable. Grill
under medium heat until skin is black and crisp, and flesh is soft;
usually just under an hour. Fry onions in oil until just brown. Add
crushed ginger and garlic and fresh green chilli. Add all powdered
spices plus seasoning - fry for about 5 minutes over a medium heat.
Add the tomatoes - fry for a further 10 minutes. Scoop out the flesh
of the aubergine and add to the pan. Stir, cover and cook over low
heat until oil begins to separate. Uncover, turn up heat and fry
(bhuna) until water evaporates. Add fresh coriander leaves, stir in
and serve. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All
rights reserved. Carlton Food Network
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 717
Calories From Fat: 621
Total Fat: 70.3g
Cholesterol: 0mg
Sodium: 10mg
Potassium: 352mg
Carbohydrates: 22.8g
Fiber: 3.9g
Sugar: 9.4g
Protein: 2.8g

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