Keeping your Brinjal's colour and the Fried Brinjal with Dried Shrimps and Sambal Recipe
Vegetables Monday, August 17, 2015 Brinjal. Eggplant. Aubergine. Depending on where you live, it bears a different name. It also comes in many different shapes: round, oval and long. One thing is certain, it is popular in many cuisines and there are many ways to cook it. As I have mentioned it is a star piece of a Hakka Yong Tau Foo spread. For regular dinners, to cook...