HKC 5.11: EGGPLANT AND TOMATOES
EGGPLANT AND TOMATOES
1 eggplant
ghee for frying
3 cubed tomatoes
2 teaspoon turmeric
1 t.salt
1 green pepper
1/4 cup golden raisins
1/8 teaspoon asafoetida
1/2 teaspoon cumin powder
1/4 teaspoon cayenne
ghee for frying
3 cubed tomatoes
2 teaspoon turmeric
1 t.salt
1 green pepper
1/4 cup golden raisins
1/8 teaspoon asafoetida
1/2 teaspoon cumin powder
1/4 teaspoon cayenne
Wash and chop the green pepper, then saute in ghee until tender. Drain and set aside. Cube eggplant and fry in ghee until done. Drain and set aside. Put a little ghee in a pan. Cook tomatoes, spices, green peppers and raisins for 5 minutes, then add eggplant and cook an additional 5 minutes, uncovered.
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