![]() This recipe is a very traditional way of preparing eggplants in the Kokani Muslim cuisine. Coarsely powdered toasted, black sesame seeds are introduced in an onion-coconut-dry spices masala that serves as filling and doubles up as gravy base too for the eggplants. This dish is best relished with chaawrachi roti or rice flour flat breads or steamed rice. Here is the detailed recipe for your perusal: ![]() Serves: 2-3 Prep Time: 15-20 minutes Cook Time: 50-60 minutes Ingredients: For the eggplant filling:
Method: For the eggplant filling:
So, do try out this recipe and let me know how it turned out. Till then, HAPPY COOKING…
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Author- Regional Indian Food & Travel enthusiast Archives
December 2018
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