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Fish Shami Kabab


Orange Chiffon Cake

Saturday, January 12, 2013

Different style Mashed Eggplant (ভিন্ন স্বাদের বেগুন ভর্তা)

  1. Whole eggplant -1
  2. Mustard oil- 1 Tbs + 1 Tbs
  3. Egg - 1
  4. Grated Ginger - 1/2 Tbs
  5. Grated Garlic- 1/2 Tbs
  6. Onion (chopped)- 1/4 cup
  7. Green chili(chopped)- 6-7 pieces or to your choice
  8. Coriander leaf(chopped)- 2 Tbs(optional)
  9. Salt - 2 ts or to yours taste
  1. Burn the eggplant until it become soft (several ways to burn eggplant) and then keep it aside to cool down.
  2. Now peel the skin and mesh the flesh nicely.
  3. Take the mashed flesh in a bowl, add the egg,ginger paste, garlic paste, chopped green chili and salt, and mix all of them very nicely.
  4. Heat 1 Tbs mustard oil. Add the chopped onion in the heated oil and fry them until the onion become soft and light brown in color.
  5. Now add the mashed mixture to the pan and stir it to mix the fried onion to the mashed eggplant. Continue to stir that for around 5-6 minutes in a medium heat to dries up the water. Add the chopped coriander leaf, stir for another 1-2 minutes and then turn off the heat.
  6. Your dish is ready to serve. Enjoy with plain rice or ruti.
Fahmida Islam Tamanna
(Columbia, SC, USA)

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