Mince & Brinjal (vengra)

INGREDIENTS

MINCE & BRINJAL (vengra/ eggplant/ aubergine)
Rec & pic cred: Ruhana Ebrahim@mama_taught_me_well
Ingredients:500g mutton mince (washed & drained)1 onion (sliced)1 taj piece (cinnamon)2 large tomatoes (liquidized)1 tablespoon red ginger garlic masala1 teaspoon salt1 teaspoon chilli powder1 teaspoon dhana Jeeru (Cumin) powder¼ teaspoon turmeric1 teaspoon mustard powder1 teaspoon brown vinegar2 large brinjals/ 6 small

METHOD

Method:1. Braise onion in oil with taj until golden. Remove taj. 2. Add chillies and spices and braise until fragrant. 3. Add mince, mustard powder and vinegar and coat well. 4. Cook until no water remains. Add tomatoes. 5. Mix in well. Cut brinjals and stuff mince into them then place into remainder mince. 6. Cook, adding water as needed, until tender and no liquid remains. 7. Optional garnish with chopped dhania (coriander) and serve with roti.#mamataughtmewellrecipes

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