Eggs can be cooked any way you want as they are rich in nutrients and readily available. Cooking is also very easy. Sweet and sour can be cooked in any taste. Today there is a recipe for roasted eggplant.
Ingredients: 4 eggs, 2 eggplants, half a teaspoon of turmeric, half a teaspoon of chilli, 1 teaspoon of ginger paste, 1 teaspoon of garlic paste, half a teaspoon of cumin, 2 cardamom powder, 1 cup of onion paste, oil and salt.
Method: Put the egg in the boiled oven, cut the eggplant into 2 pieces and soak them in water. When the egg is boiled, scrape the egg 3-4 times vertically with a piece of shell. Lightly fry the eggs with turmeric, chilli and salt. Excessive frying makes the upper skin hard. Even if it is not fried, it looks nice if it is fried a little. After frying the eggs, spread the eggplant pieces in the middle of the spice. You can give a little salt. Now fry the eggplant pieces too.
Put a pan in the oven. Add enough oil. (Try to use less oil) When the oil is hot, fry the onion and salt. If it is light brown in color, add 1 cup of water and mix well with all other spices. Rinse with more water if necessary.
When it is cooked, fry the eggs and eggplant and add water in such a way that the broth is smeared while unloading. Before lowering the curry, sprinkle a pinch of fried cumin powder on top and serve with rice-bread or khichuri.