An eggplant curry mixed with milk released in the Indian style

 

What is needed

A few eggplants cut into long strips (cut into pieces and put in salted water until used, or it will turn sour)

Crushed garlic, ginger

A little paste

Written pepper,

Red onion or bee onion,

Tomatoes and curry

A little bit of coriander leaves

2 tablespoons of skim milk

2 tablespoons of pea flour

Mustard, ginger, chilli powder, garam masala powder, raw turmeric powder, turmeric and a little each (you can add turmeric according to your taste)

Salt to your taste

 

Here's how

 

First, deep fry the eggplant pieces in oil until golden brown.

Now put the pan in a pan and heat a little oil and add some mustard and ginger. Add garlic, ginger paste and all the ingredients and bring to the boil.

Now add some pea flour and salt to taste and stir with a spoon and keep on low heat until the pea flour smells.

After a while, add about 2 tablespoons of condensed milk, beat well with a spoon, add to the mixture in the pan, stir with a spoon and cook on low heat until the broth thickens. Add salt to taste.

When the broth boils, add the fried eggplants, mix well with a spoon and turn off the stove. Put some coriander leaves on top before pouring.

This is a dish that can be enjoyed with rice, paratha or chapati.