It has been proved time and again that eggplant also has this quality. Not only sound education but his alertness and dedication too are most required. Here is a recipe for a dish made of watermelon made with eggplant. The name of the jar is begun er tok.
(recipe: Samanta Chowdhury)
Salt: to taste
Mustard oil: Quantitative
Whole panchforanah 1 teaspoon
Garlic cloves: 1 teaspoon
Onion crumbs: 2 tbsp
Chili powder: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Coriander powder: 1 teaspoon
Ripe tamarind: 2
Red pepper: 2-3
First, cut the eggplants according to your choice.
Put the chopped eggplants in salt water for 5-6 minutes.
Then put mustard oil in the pan according to the amount.
Then soak the whole panchphoran in oil for 2-3 minutes.
When it is cooked, add crushed garlic and crushed onion.
When it becomes light brown in color, add chilli powder, a little turmeric powder and coriander powder one by one for 5-10 minutes.
In another bowl, crush the ripe tamarind by hand and mix it well with a small amount of sugar, salt, red pepper and a little water.
Stir the mixture in the pan for 5 minutes.
Then pour the eggplants soaked in salt.
Then put it in the oven for about 20 minutes.
Eggplant pickle became sour.
It’s great fun to eat with anything.
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