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A good Breakfast with Eggplant
Published On: 10 Mar 2014
Place the eggplant on the gas cook top and dry roast it. Ensure that the flame is always low and keep turning it so that all the sides are roasted equally.
Roast it till all the skin is charred.
Take it off the gas and let it cool down.
Peel off the skin and mash the eggplant properly.
Heat little amount of oil in a pan and add green chillies.
Add chopped onions and cook till pink.
Now mix the mashed roasted eggplant with the cooked onions and let it cook for about 5 minutes.
Add salt, coriander powder, cumin powder, red chili powder, coriander leaves and garam masala and cook till the mixture becomes absolutely dry and all the masalas get blended properly in eggplant.
Let the mixture cool down.
Now add wheat flour to this eggplant masala and knead it to make dough by adding sufficient amount of water.
It should be kneaded in the same manner as we kneed for making chapathis.
Divide the dough into several portions and make them into round balls.
Roll them into the round and small “poori” shape.
Heat oil for frying and fry these pooris.
Fry both the sides till brown.
Serve with pickle.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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