Ingredients:
Small brinjals - 500 gms (tender)
French beans - 100 gms
Carrots - 100 gms
Green peas - 100 gms
Potatoes - 100 gms
Besan - 1 cup
Tomatoes - 2
Onion - 1
Green chillies -2
Salt to taste
Coriander leaves - 1 tbsp
Mint leaves - 1 tbsp
Ghee - 1 tbsp
bread slices
Oil for frying
For Masala Paste:
Onion - 1
Green chillies - 8
Ginger - small piece
Method:
Small brinjals - 500 gms (tender)
French beans - 100 gms
Carrots - 100 gms
Green peas - 100 gms
Potatoes - 100 gms
Besan - 1 cup
Tomatoes - 2
Onion - 1
Green chillies -2
Salt to taste
Coriander leaves - 1 tbsp
Mint leaves - 1 tbsp
Ghee - 1 tbsp
bread slices
Oil for frying
For Masala Paste:
Onion - 1
Green chillies - 8
Ginger - small piece
Method:
- Grind onions, green chillies and ginger to make paste. Keep aside.
- Peel and cut carrots, potatoes, beans, tomatoes into small pieces.Boil the chopped vegetables along with green peas until tender.
- Finely chop onions, green chillies, coriander leaves, mint leaves.
- Cut brinjals into half and boil them till tender.
- Remove the inner portion and keep aside the brinjal shells and soft portion separately.
- Heat the ghee in kadai, fry onions, green chillies, mint and coriander leaves.
- Then add boiled vegetables, inner portion of brinjals, salt and fry till the curry becomes dry.
- Let it cool then put the mixture in brinjal shells.
- Make a batter with besan, salt, chilli powder and sufficient water.
- Dip the brinjal boats in batter and then round up with wet bread slices.
- Deep fry in hot oil until golden brown.
- Serve hot with tomato ketchup.
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