
Ingredients:
- 2 eggplant medium size
- 3-4 garlic cloves
- 1 tbsp mustard oil
- 2 tbsp any vegetable oil, such as peanut oil
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 1 inch ginger, finely chopped
- 1 green chili, chopped
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt or to taste
- 1 large tomato, finely chopped
- 1 tbsp fresh coriander leaves chopped
Method:
- Make vertical slits in eggplants and stuff with peeled garlic cloves
- Roast eggplants in an over or on flame until it is cooked
- Put the eggplants in some container for 10-15 minutes and then peel them, mash them along with the garlic cloves and keep aside
- In a pan, add both the oils and heat on high heat
- Add cumin seeds and let them crackle
- Add chopped chili and sauté for 5-10 seconds
- Add onions and ginger and sauté for 4-5 minutes till the onions become light brown
- Add turmeric powder and red chili powder and sauté for 2-3 minutes
- Add chopped tomatoes, salt and sauté till the tomatoes are cooked and the oil starts separating from the sides
- Add mashed eggplant and mix well and take it off from the flame
- Garnish with coriander leaves and serve hot with any Indian bread
You must be logged in to post a comment.