Ingredients
| 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) |
Method
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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