of Dhaka, BD
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Easy yet delicious.
2 peeled, boiled and strained egg plants.
4 tbsp ghee
2 onion thinly sliced
2 cinnamon stick
4-5 whole red chilli
salt to taste
Mash the egg plants and keep aside.
Heat ghee, add the cinnamon, cardamom, and whole chilli.
Add the Onions and fry till golden.
Add the eggs and make scramble.
Add egg plants and keep toss frying until all the water evaporates and ghee lifts to the top leaving a moist yet dry Kahgina at the end.
Serve with roti or rice.
Whole Black Urad dal vada
Pani poori (gol gappe)