In memoriam : Rummana Zaman

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Begun Keemar Khangina (Eggplant Keema Khangina)

Serves four people.

Ingredients:
  • Beef keema (ground beef) - 1 cup
  • Medium sized eggplant - 1
  • Chopped onion - 4 tablespoons
  • Chopped garlic - 1 tablespoon
  • Chopped green chili - 4 to 5
  • Chopped coriander - 2 tablespoons
  • Chopped ginger - 1 tablespoon
  • Whole cumin - 1 teaspoon
  • Salt - 1 teaspoon
  • Turmeric - ½ teaspoon
  • Oil - ¼ cup
Preparation:
  • Boil the ground beef with turmeric in 2 cups of water. Keep aside.
  • Cut the eggplants into small pieces, and boil them in slightly salted water.
  • Once soft and dried, mash the eggplants. Keep aside.
  • Heat the oil in a pan and fry the onion, garlic, ginger and cumin.
  • Add the ground beef.
  • Saute over low heat for 5-7 minutes.
  • Once the meat turns slightly reddish, add the mashed eggplant, green chili and coriander.
  • Keep on low heat until the water dries out completely.
  • Serve hot and fluffy.

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