[url=http://www.eda-server.ru/cook-book/osnovnye/raznoe/st01333.htm]Source.[/url] Prepare garam masala: 1/2 tsp regular cumin, 1/4 tsp of cardamom seeds, 1.5 cm cinnamon sticks crumbled, 1/2 tsp of seeds Indian cumin (jíra), 1/2 tbsp of coriander seeds, 3 cloves, 6 peas of black pepper, 1/4 tsp grated nutmeg - adds up to 3 tablespoons of spices. Connect regular seeds of cumin, cardamom, cinnamon, seeds, Indian cumin (jíra) and coriander, cloves and black pepper in a coffee grinder and grind into a powder. Add the grated nutmeg and mix well. Set aside.

1 tsp black mustard seeds

Eggplant slice and boil for a couple,

And meanwhile, prepare bell peppers. Slice them lengthwise in thin strips, without the stalk and seeds.

Heat ghee or vegetable oil in a large frying pan with a thick bottom on a moderately high heat. Not carrying to the appearance of smoke drop mustard seeds and fry until they turn grey and begin to pop. (Good use of cover, so that the seeds are not scattered on the plate.)

Dip the slices of pepper and cook 5-7 minutes, until they are covered with bubbles and become soft.

Shift (roast) in a bowl.

Put in a pan eggplant (so as not to mash the eggplant in the pot, put on the griddle, and the pot pour the oil with the mustard on the eggplant),

... freshly ground spices and turmeric. Gently shaking the pan, fry until the eggplant is slightly browned. Add roasted pepper, salt and fresh herbs and to mix everything, shake the pan again. If you like, add before serving with yogurt or sour cream. This dish can be cooked with green, red or yellow peppers, each time giving it a unique flavor and varying color. The eggplant steams, then Browns in seasoned melted butter, and the loss of calories is minimized. Fresh garam masala makes the dish especially tasty.

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