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11 December 2012,21:34 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Sauté the sliced brinjals, capsicums and onions separately in a frying pan, in a little oil, adding salt and pepper; then keep the vegetables aside.
  • Mix the yoghurt, milk, garlic and seasoning.
  • Place the flour, salt and baking powder in a bowl and make a well in the centre.
  • Beat the eggs and oil together, pour them into the well, and stir with a wooden spoon.
  • Add enough milk to make the batter into a smooth pouring consistency of medium thickness.
  • Heat a heavy greased skillet or baking pan that can fit under a grill, and pour the batter into this. Place the pan under a hot grill for about 5 minutes or until golden.
  • The sponge should be firm to the touch when ready. If required, place it on very gentle heat on the stove for o few minutes.
  • Remove the sponge from the pan and put it on a heatproof platter.
  • Spread some of the yoghurt mixture over the sponge, and lay half the brinjals over the yoghurt.
  • Cover with the capsicums and onions, sprinkle with the chillies and parsley, spread the remaining yoghurt mixture over this, and cover with the rest of the brinjals.
  • Bake in a moderate oven, 180°C (350°F), until heated through. Serve hot.


For the vegetable layer

  • Slice all the vegetables  
  • 4 medium brinjals (aubergines)
  • 2 medium capsicums
  • 1 medium onion
  • Cooking oil to shallow-fry salt and pepper to taste

For the yoghurt layer

  • 150 ml yoghurt, drained
  • 50 ml milk
  • ½ teaspoon garlic (lasan), ground
  • salt and pepper to taste

For the sponge

  • 300 grams flour
  • ¾ teaspoon salt
  • 3 teaspoons baking powder
  • 2 eggs
  • 50 ml Cooking oil
  • Milk to mix
  • 1 teaspoon green chilli, chopped
  • 1 tablespoon parsley (ajmoda ke patte), chopped

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