Kaima Bona Gatoi

Description

chile sweet potato and Eggplant Crisp.

Ingredients

• 300 gm. orange sweet
• 350 gm. long slim Eggplant, zucchini, and capsicum
• onions
• 1/4 teaspoon ground chili powder
• 1/4 teaspoon ground coriander
• oil for deep frying
• 1 teaspoon salt

Procedures

1. Cut the Eggplant, zucchini and capsicum into 2 centimeter-thick slices and cut the Onion into eight wedges.
2. Add garlic, herbs, olive oil and vinegar and toss lightly to combine.
3. Cover with plastic wrap and let stand for one hour.
4. Preheat the barbeque.
5. Drain the vegetables into a large mixing bowl and place them on a lightly greased grill or flat plate.
6. Cook 8–10 minutes, until tender and slightly charred.