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Bengena aru Kon Bilahir logot Maasor Koni

Bengena aru Kon Bilahir logot Maasor Koni is a popular Indian Curries
Author :
Category :
Non-Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

Fish eggs of one fish

1 - Brinjal (medium size, cut lengthwise to 8-10 pieces)

8-10 - cherry Tomatoes (slit in the middle)

1 - (grated) Onion

3-4 - Spring onion Leeks (cut to very small pieces)

1.5 tbsp - dry Red Chilli - Garlic paste

1 tsp - Jeera powder

1/2 tsp - Ghee

Mustard oil

Turmeric powder

Salt

Method

  1. Boil the fish eggs in water for 5-6 minutes and keep aside.
  2. Heat mustard oil.
  3. Add onion, spring onion and fry till the colour becomes golden brown.
  4. Add turmeric powder and salt.
  5. Now add brinjal and cherry tomatoes, mix well and cover.
  6. After the brinjal starts to melt, add the dry red chilli - garlic paste.
  7. After a minute or so add the fish eggs and jeera powder.
  8. Break the eggs with the ladle and mix well.
  9. If it looks too dry add some water, cover again and cook on low flame until done.
  10. Add ghee and serve with rice.
  11. Recipe Courtesy: brahmosfoodie
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Shylaja

Shylaja

Apart from the special recipes from Tamil Nadu she also specializes in Egg-less baking and cake decorations. She has inherited the traditional recipes from her mother and mother in law.

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