Bhujia Recipe
Ingredients
| Onions | 2 , chopped | |
| Oil | 4 Tablespoon | |
| Eggplant aubergine | 1 , diced | |
| Potatoes | 3 Medium, diced | |
| Ground ginger | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Chilli powder | 1/4 Teaspoon | |
| Garam masala | 1/4 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| 3 tomatoes, shinned and chopped | ||
| Water | 1/2 Pint | |
| Salt | 1 Pinch | |
Directions
Fry the onions in the oil until they are golden brown.
Then add the aubergine, potatoes and the spices.
Stir and continue to fry until the spices turn brown.
Add the tomatoes, water and salt.
Cover and cook gently, stirring frequently, until the vegetables are cooked and the liquid has been absorbed.
Add a little more liquid if the vegetables become too dry during cooking.
Then add the aubergine, potatoes and the spices.
Stir and continue to fry until the spices turn brown.
Add the tomatoes, water and salt.
Cover and cook gently, stirring frequently, until the vegetables are cooked and the liquid has been absorbed.
Add a little more liquid if the vegetables become too dry during cooking.
Chef
