Cooking Time :

Ingredients :

Method :

• MIX flour with salt and oil.
• Add enough water to the flour and kned to a stiff dough.
• Roll out to a chapati and press it into a tart mould.
• Trim the edges and keep in the refrigerator for an hour.
• Grind ginger and garlic to a fine paste and add to the mutton mince.
• Add salt to taste and cook the mutton mince till done and dry.
• Keep aside.
• Grind the cashewnuts to a fine paste.
• Heat oil and saute the tomatoes till done.
• Add cashewnut paste and salt to taste and saute till thick and the oil floats on top.
• Peel and chop the brinjals.
• Heat a little oil and saute the brinjals.
• Add a little water.
• Cover and cook till done.
• Mash the cooked brinjal.
• Preheat the oven.
• Prick the dough in the tart mould with a fork so that it doesn't rise.
• Bake in a moderately hot oven for 20 minutes and remove from the oven.
• Put a layer of the prepared minced meat in the tart shell, fallowed by a layer of mashed brinjals and then tomatoes.
• Repeat the layers, finishing off with a layer of mashed tomatoes.
• Bake in a moderately hot oven for 25 to 30 minutes.
• Serve hot.