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Method :

  • Step 1: Slit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.
  • Step 2: Combine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a pan and dry roast them over a slow flame till the flavours are released and the ingredients are lightly browned.
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CREAM OF EGGPLANT SOUP

5/2/13 2:42 PM

Method :

  • Step 1: Pierce the brinjal using a fork and roast in an open flame or an oven at 200°c till it turns soft from inside and a little charred on the outside. Peel, chop and keep aside. 
  • Step 2: Heat the oil in a kadhai, add the onions and sauté for a few seconds.
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BHARVAN BAINGAN

5/2/13 2:18 PM

Method :

  • Step 1: Slit each brinjal into four equal parts lengthwise without separating the pieces from the steam. Keep aside 
  • Step 2: Stuff them with the prepared paste and put them in a pressure cooker. If any paste is left, spread it over the stuffed brinjals.
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3 Item(s)

per page