Sunday, 21 August 2016

Keema Baingan (Mince Meat with Roasted Eggplant)


Eggplant (aubergine / brinjal / baingan) - 2 large
Lamb mince - 500 gram
Onions - 3 big (sliced)
Ginger Garlic Paste - 1 table spoon
Tomato - 3 (chopped)
Green Chilli - 4 (chopped)
Green Coriander - 1 bunch (chopped)
Turmeric Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Salt (to taste)

Keema Baingan

  1. Apply oil on the outside of eggplant and put it on low gas flame, turn it side to side till it is completely black on the outside.
  2. Once the eggplant is blackened from outside put it in cold water.
  3. Scoop eggplant out of the covering and crush them to make it uniform without lumps.
  4. Add oil to a wok(Karahi) and add cumin seeds when hot.
  5. Add 3 big onions - fry.
  6. Add ginger garlic paste.
  7. Add mince meat.
  8. Add tomato, green chili, green coriander, salt, turmeric and coriander powder.
  9. Simmer on low flame for half an hour.

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