Burnt Eggplant Dip with Namak Para

Name: How to cook Burnt Eggplant Dip with Namak Para - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Madhumita Bishnu

Burnt Eggplant Dip with Namak Para

#rain21 Rainy day snacks or food doesn’t mean only Pakore or one pot meal. It can be healthy food too and equally tasty and varied in nature. So a Burnt eggplant Dip with Namak Pada

Ingredient

Food ration :

2 servings

Cooking time :

Preparation time-10 mins, Cooking time-40 mins

small potato boiled and sliced

Adequate water to knead the dough

Cooking instructions

* Step 1

Wash the eggplant and place them on a gas stove on low flame and roast until skin peels and eggplant is cooked. Set aside and cool completely, remove the skin and mash.

* Step 2

Place the tomatoes and onion separately on the gas stove on low flame and roast. Set aside and chop them fine.

* Step 3

Boil the potato, peel and slice them fine

* Step 4

Chop green chilies. In a bowl place the mashed eggplant, chopped onion and tomato and sliced potatoes. Add green chilies, lime juice, salt, chopped coriander leaves and mustard oil and mix well. Refrigerate to chill

* Step 5

For Namak Para - in a bowl add refined flour, salt, carrom seeds, olive oil and mix. Add adequate water to make a tight dough and keep it covered for 15 mins