Ingredients
2 Eggplant mideam size/ बैंग
10-12 Garlic cloves/ लसुन
1 tsp Mustard oil to brush/ सरसो का तेल
For tempering
1 tbsp mustard oil / सरसो का तेल
2 tbsp oil / तैल
2 onion, big, chopped / पैज
1 inch ginger, chopped / अधरक
2-3 green chilli, chopped/ हरि मरीच
1/2 tsp turmeric powder/ हल्दी पाउडर
1 tsp red chilli powder / लाल मिर्च पाउडर
Salt to taste / नमक सवदनुसार
2 tomatoes, big, chopped / टमाटर
Mashed eggplant
1 tbsp fresh coriander leaves chopped / धनिया
Process
- Take a two medium size eggplant and give a slit and embed garlic, roast it on high flame. apply some oil.
- Keep turning the eggplant after 2-3 minutes so it is evenly cooked . roast till the eggplant become soft.
- Peel the skin from the roasted eggplant.
- Chop the cooked eggplant finely.
- In a kadai, heat oil add mustard oil, onion and ginger and saute well till translucent.
- Add green chilli, turmeric powder, red chilli powder and salt to taste and saute well.
- Add tomato and mashed eggplant and cook for 2-3 minutes.
- Garnish with coriander leaves.
- Serve hot with roti.
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