Monday, October 30, 2017

Kacho Aoro. A Kathiawari Delicacy.

Roasted eggplant pulp - 1/2 cup,
Yogurt - 1/2 cup,
Coriander (finely chopped) -  1/4 cup,
Peanut oil - 1 tbsp,
Ginger paste - 1/4 tsp,
Garlic paste - 1/2 tsp,
Green chilly (finely chopped) - 1/4 tsp,
Salt - to taste,
Red chilli powder - 1/2 tsp,
Coriander &cumin powder - 1/2 tsp.

Wash and dry eggplant well.

Give it a slit and apply little oil all over.

Place eggplant on stove top. Keep roasting and turning eggplant to roast evenly.

Roast till it gets well cooked. Prick a knife to check whether eggplant is done or not. If pricked knife go through easily, its done.

Now let it cool down to room temperature. Peel off the skin.

Roughly chopped eggplant using knife or spoon. Remove top of eggplant.

In a mixing bowl add all the ingredients from "ingredients" section above with roasted eggplant pulp.

Mix well. Serve with meal.

For the recipe of traditional kathiawari aoro, click HERE.
Adjust amount of spices as per taste.
Peanut oil can be replaced by olive oil.
Add pinch of sugar if preferable.
Green chilli and coriander&cumin powder can be skipped.
Here i am using kashmiri red chilli powder.

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