Purple brinjals 2 large
Yam 1/2 kg
Garlic 4 flakes
Tomatoes 400 gms
Chilli powder 2 tsp
Oil 6 tbsp
Butter 2 tbsp
Maida 2 tbsp
Milk 3oo ml
Cooking cheese 100 gms
Salt and pepper to taste
Cut brinjals into 1/4 cm thick round slices. Place in a colander, sprinkle
with salt and allow to drain for 1/2 hour. Peel and cut yam into big pieces
and steam till 3/4 cooked(do not over cook). Cool and grate coarsely. Mince
onion and garlic. Blanch, peel and chop tomatoes. HEat oil in a fry pan.
Squeeze the brinjal slices gently and fry few at a time, drain and remove.
In the same oil, saute onion and garlic. Add yam and fry well. Add chilli
powder salt and tomatoes. Cook till thick. Melt butte in a saucepan. Add
maida and fry for one minute. Add milk, mix till smooth and cook till thick.
Add salt and pepper to taste. Add 1/2 the grated cheese, mix and remove
from fire. Grease a baking dish and arrange 1/3 brinjal slices in it. Spread
1/2 the yam mixture over it. Repeat the layers, ending with brinjal. Pour
the sauce over it and sprinkle remaining cheese on top. Dot with a little
butter and bake in a moderate oven (180 degree C) till light brown on top
and serve hot.
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