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.