Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine
Serves: 6
Preparation and cooking time: 1 hour
Ingredients
500 grams mince (beef or mutton)
½ teaspoon garlic paste
3 large tomatoes chopped 2 large onions chopped
1 teaspoon mixed herb powder or mint powder
1 teaspoon tomato sauce or ketchup
1 teaspoon pepper powder
Salt to taste
1 large seedless Brinjal (Aubergine, Egg plant) chopped into medium size pieces
2 tablespoons oil
2 tablespoons grated cheese
Method
Heat oil in a pan and sauté the onions for about 5 minutes. Add the mince, garlic paste, tomatoes, pepper, salt and herb / mint powder and mix well. Cover and cook on low heat for 10 minutes. Add the chopped Brinjals (Aubergines) and the tomato sauce and cook for 5 minutes. Transfer to a greased baking dish and sprinkle the grated cheese on top. Bake in a moderate oven (355 degrees) for 30 minutes.The dish should be moist. Serve with toast and steamed vegetables.