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 Bengan Bhajee

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Netsniperthefirst
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PostSubject: Bengan Bhajee   Sun Nov 04, 2012 4:19 pm

Bengan Bhajee

Aubergines are best cooked in plenty of hot oil and this dish demands that
you do not skimp on the oil during cooking although you may strain it off
afterwards.

Buy plump aubergines with an even shiny purple color.

Serves 4-6.
Ingredients

1 lb (450g) aubergines
1 small green capsicum
1 cooking onion
1 teaspoon salt
½ teaspoon chilli powder
1 teaspoon garam masala
1 cup vegetable oil

Method

Wash and cut the aubergines lengthwise into quarters, and the cut into
about 1 inch (2.5cm) thick wedges.
Cut the capsicum in a similar way, and peel and chop the onion coarsely,
separating the slices.
Place all the vegetables into a bowl and sprinkle on the salt and the spices
and mix well.

Heat the oil in a karahi or deep pan. When hot put in the vegetables and
cook, stirring frequently on a medium heat for ten minutes.
Turn down the heat slightly and cook for a further 10-15 minutes until the
aubergine wedges are soft but still hold their shape.
Allow the oil to settle for a few minutes and drain off if desired.
Serve hot.

Done! g

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justbazz1
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PostSubject: Re: Bengan Bhajee   Sun Nov 04, 2012 5:40 pm

Sounds a bit like something I feed the livestock when they have colic!
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Carmen
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PostSubject: Re: Bengan Bhajee   Mon Nov 05, 2012 2:41 pm

Emmmm Not sure that any animal would appreciate this type of food. Thank you nets another lovely recipe from you for me to try.
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Chris
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PostSubject: Re: Bengan Bhajee   Mon Nov 05, 2012 4:31 pm

Thanks Nets, nice one!



One thing I always do before cooking the aubergine is sprinkle well with salt once sliced / chopped, leave for 10 minutes and then 'dab' off the moisture than comes out with kitchen towel.

This stops too much water from the veg going into the oil and makes for a much better dish.
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justbazz1
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PostSubject: Re: Bengan Bhajee   Mon Nov 05, 2012 5:33 pm

Chris has a good tip to stop it going sloppy. Carmen might like to pop over and watch my pigs (18 at last count) gobbling this down. The cows and the pigs seem to like aubergines, raw, cooked or prepared any which way you like...same with the hens!
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Carmen
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PostSubject: Re: Bengan Bhajee   Mon Nov 05, 2012 5:48 pm

bgbazz wrote:
Chris has a good tip to stop it going sloppy. Carmen might like to pop over and watch my pigs (18 at last count) gobbling this down. The cows and the pigs seem to like aubergines, raw, cooked or prepared any which way you like...same with the hens!

Didn't realise they were pigs your talking about? they will eat anything... so yes it maybe something you would feed them but not the finished product unless you want to spoil them.
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Bengan Bhajee

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