Tuesday, February 16, 2010

Eggplant Bhurta with Bell Pepper

2 big Eggplants
1 big Bell Pepper of any color (Sliced)
3 green chilli chopped(optional)
2 tbs sambar powder
½ tbs mustard seeds
¼ cup tomato puree
3-4 tbs oil
Salt to taste
serves:6-8 people

1. Brush Eggplant with oil and poke few places with a fork and roast them. Either a)You can roast it directly on the gas burner, keep turning at regular intervals, until the skin becomes black or
b) You can take the eggplant on a plate and microwave it for 10 minutes and peel the skin and mash it properly.
2. Heat oil in a frying pan add mustard seeds in medium heat until it finished cracking. Add chopped green chilli and sliced bell pepper and sprinkle some salt and fry it for about 2 minutes. 3. Add sambar powder and stir it and add tomato puree and mix it properly.
4. Add mashed baingan ( eggplant) and stir-fry for 2 minutes and cover it and let it cook for another 1 minute.
5. Serve with any roti or rice of your choice.

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