Brinjal tea table with hot rice

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Materials

6 tall brinjal

1.5 tablespoons tomato sauce

1 teaspoon sugar

1/2 cup of onion chopped

1/2 teaspoon garlic paste

1/2 teaspoon ginger paste

1/2 teaspoon ginger paste

1 teaspoon coriander powder

1 teaspoon chilli powder

Little yellow powder

4-5 glassware

1 tablespoon coriander leaves

1/2 cup of oil

Quantum salt

Quantity water

Method

6 eggplants should be cut into four slices with 2 inches boats in such a way that the whole eggplant sticks to four sticks.

Let the cut eggplants soak in water for a while. Now it is necessary to boil the brinjal with water. First oil in the pan

All the spices will be squeezed through the onion and heated. When the ingredients are perfected, pour the brinjal on the oil and beat the medium

The aphiap-opeeth should be fried slightly so that the brinjal does not break. Now cook tomato sauce, sugar, cumin leaves and cook a little bit

have to do. It should be very careful to shake the braggery not burn. Serve oil up and down.

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