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Home Other Regions Afghani Chaka Eggplant

Chaka Eggplant

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Quantity Measure Ingredients Description:
4 Medium Brinjals - black shiny -(Baingan)  
  As Required Salt  
  As Required Cooking Oil  
2 Medium Onions sliced
2 Large Tomatoes peeled
1/4 Teaspoon Chilly Powder, Red hot
1/4 Teacup Water  
2 Teacup Curds drained
2 Flakes/Cloves Garlic (Lason, Losun)  


Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle
slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. 

Pour enough oil into skillet with a lid, to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices. As oil drains out
of eggplant, return this to the pan & add onions. Fry gently till translucent. Remove to another
plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings
& tomato slices. Repeat using remaining ingredients & adding a little salt & the chili between
layers. Pour in any remaining oil from the eggplant. Add onion & water, cover & simmer gently
for 10-15 minutes.

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