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EGGPLANT BHARATA
•
1 eggplant
• 2 small green chilis, saute'ed
• small piece fresh ginger
• 2 Tablespoon butter
• 1/4 cup shredded coconut
• 1/4 cup golden raisins
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
Boil eggplant with stalk. Remove from water when tender. Peel, remove the stalk, and mash the pulp. Heat butter, add the pulp, raisins, chilis, salt, finely chopped ginger. Keep frying for 5 minutes. Add shredded coconut and coriander and remove from fire.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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