beautiful aloo bengan cooking. cook covered for a while. the potatoes have to be very soft before adding masalas. but you can add a little salt to release the water:
We used bengan bharta masala for expert chef preparation. However, Hyderabadi bengan masala works better. We don't have any right now:
Poke the eggplant and potato to see if it is soft.
The potato is not done yet but this is a good time to add the masala:
sprinkle a lot of masala on top and continue to cook very low covered:
excellent result:
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