EGGPLANT BALARAMA (from the June 1981 Brijabasi Spirit)

1 large eggplant chopped into cubes
3 medium tomatoes cut into 8’s
2 small diced green peppers
1/4 c. ghee
1 c. fried curd cubes
1 Tab. cumin seed
1 tsp. crushed red chillis
1 Tab. turmeric
1 Tab. lemon juice
1 Tab. Gur  (natural sugar from India)

            Add ghee to frying pan and cumin seeds. Roast until seeds are dark brown. Add chillis, fry for 1 minute, and then add eggplant. Stir, cover and cook on slow flame until eggplant is soft like butter. Then, add tomato, gur, turmeric, and salt. Stir, cover, and cook until smooth and pasty. Add green peppers, and cook until peppers are soft. Add curd and lemon juice at the end.

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