by: Surangama.Sharma. of Miami, US
back to recipe
KhanaKhazana is not responsible for comments posted by its readers. All comments are reviewed by moderators for posts containing obscene and objectionable language. Your account can be black listed if objectionable language is used in your comments.
4/19/2011 1:25 PM by Surangama.Sharma.
Hey Abhilasha glad you liked it! Dont worry next time you' ll remember the salt!!
4/18/2011 3:32 AM by Abhilasha Wadhwa
Turned out pretty good! My only *blunder* was I forgot to add the salt till almost the last ten minutes, so the baingans didn't really have time absorb it, althought the gravy was fine :/. Oh well- the good news is if a novice like me could make this then anyone can! LOVE that I dont have to chop anything. :P :P Thanks for a great recipe! PS Just for others reference- It took longer than 10 minutes (almost 20) for the onion/besan to cook for me, but then I have an induction stove not gas :|
4/17/2011 10:23 PM by Abhilasha Wadhwa
This looks good! I was searching for a 'filler baingan' recipe but couldn't figure out how to give the filling some body. Gonna try this and post my feedback later. Thanks! :)
You must be logged in to add comments