- barkono ƙasa baki - 0.5 teaspoons
- man kayan lambu - 50 milliliters
- lemun tsami - 0.5 guda
- Eggplant - 800 Grams
- gishiri - 0.5 teaspoons
- red tumatir - 400 Grams
- faski - 30 Grams
- tafarnuwa - 3 yanka
1. Da farko, ana wanke kwanciya, sa'an nan kuma mu rufe su daga fata, kuma, kimanin rabin kadimita a girman, mun yanke. Don kauce wa haushi, an sanya shukako cikin minti talatin cikin ruwa salted, ko da yake ba lallai ba ne a yi haka. Tun da yanzu ana yawan sayar da kayan lambu iri iri. 2. Zuba karamin man fetur a cikin frying pan da fry da sliced eggplants. Ya kamata wuta ta kasance mai karfi, kuma ba a zuba man a cikin kwanon rufi ba, koda kuwa a cikin tsirrai da tsire-tsire. 3. Lokacin da ka ga cewa tsire-tsire ne daga kowanne bangare, kara da tumatir da aka rigafa dafa, wanda muka yanke a kananan ƙananan. Ƙananan rage zafi da stew na minti goma, kada ku rufe murfin. Kar ka manta don haɗuwa. 4. Wanke ganyen faski kuma tsaftace tafarnuwa. Sa'an nan kuma finely sara su. 5. Yara da shredded da faski an kara da su a ƙarshen kayan kayan abinci. Ƙananan barkono da gishiri, ƙara ruwan 'ya'yan itace da lemun tsami ko lemun tsami, haɗuwa. Bayan minti biyu, za mu kashe wuta. 6. Canja wurin kayan lambu zuwa farantin. Wannan tasa za a iya amfani da shi da zafi da sanyi.
Ayyuka: 4