Leeli Keri Ne Vengnani Akoori Recipe
Summary
Ingredients
| Eggs | 8 | |
| Brinjal | 250 Gram, skinned | |
| 2 raw mangoes skinned and very finely chopped | ||
| Onions | 3 Large, finely chopped | |
| 4 green chillies, deseeded and chopped | ||
| Coriander | 1/2 Bunch (100gm), finely chopped | |
| 1 bunch green garlic, finely chopped | ||
| Turmeric powder | 1/2 Teaspoon | |
| 1/2 teaspoon chilli powder, ghee as needed, salt to taste | ||
Directions
1. Peel the brinjal, cut into four long strips and then finely slice the strips, wafer thin. Place in salted water.
2. Cut the onions and cook in two to three tablespoons ghee till soft and pink. Drain the brinjals in a sieve and wipe with a soft cloth. Then add them to the onions along with the mangoes, chillies, coriander, green garlic and spices. Cook covered on a low flame, stirring from time to time, till soft.
3. Whip the eggs, salt carefully as the brinjals have been soaked in salted water. Add the eggs to the thick vegetable mixture and scramble till soft and porridge like. Remove from the fire and serve immediately with hot rotlis.
2. Cut the onions and cook in two to three tablespoons ghee till soft and pink. Drain the brinjals in a sieve and wipe with a soft cloth. Then add them to the onions along with the mangoes, chillies, coriander, green garlic and spices. Cook covered on a low flame, stirring from time to time, till soft.
3. Whip the eggs, salt carefully as the brinjals have been soaked in salted water. Add the eggs to the thick vegetable mixture and scramble till soft and porridge like. Remove from the fire and serve immediately with hot rotlis.
Chef
