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Tumbet

ingredients

    Brinjal(Baingan) – ½ kg, cut in round slices and halved (soak in water)

    Tomato(Tamatar) – ½ kg, peeled and made into a pulp

    Garlic(Lehsun) – 3 cloves, finely chopped

    Salt(Namak) – 2 tsp

    Potato(Aloo) – ½ kg, cut in round slices (soaked in water)

    Green capsicum(Shimla Mirch) – ½ kg, cut in roundels, cored

    Ground black pepper(kuti hui kali mirch)– ½ tsp or to taste

     

preparation method

Step 1 – Heat 1 tbsp of oil, on high flame. Lower flame and arrange potato slices and cook. In another pan, drain brinjal pieces and sauté in a tbsp of oil. Add salt and toss occasionally, till slightly brown.

Step 2 – Arrange cooked potato slices in a buttered baking dish as the bottom layer, followed by brinjal slices (cooked form both sides). Sprinkle ¼ tsp ground black pepper on top of brinjal.

Step 3 – In 1 tbsp of oil, sauté green capsicum, on high flame. Add salt. Once slightly brown, spread as 3rd layer, on top of brinjal slices in baking dish.

Step 4 – Heat a tbsp of oil, sauté tomato and garlic. Lower flame and add ½ cup water, salt and stir the sauce. Pour on top of brinjal slices, as topmost layer and spread evenly so that the juices penetrate to the bottom of the dish. Sprinkle salt and bake at 200 degrees for 15 minutes.

 

Serves 3 - 4

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By: Chef Shilarna Vaze (Chinu)

Show: Firangi Tadka

Prep:10 Mins Cook: 15 to 30 minutes

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