Today I am going to share with you all an interesting recipe. This is very easy to make. It can be made in a lot of different ways but the real flavor comes from roasting the brinjal. Although, some of you might not like the look of it, believe me, it is really delicious and goes very well with phulkas or chapatis.
Preparation Time: 15 minutes
Cooking Time : 20 minutes
Serves : 2 - 3
1 medium sized long eggplant / brinjal / baingan
1 cup onion finely chopped
1 cup tomatoes finely chopped
2 tbsp of crushed garlic
1 tsp ginger
1 tsp coriander powder
1 tsp cumin seeds
1/2 tsp cumin powder
1 green chilli finely chopped
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp garam masala powder
1 tbsp chopped coriander leaves
salt to taste
- Rub a little oil all over the brinjal and roast it in the oven at the highest temperature for 20 minutes. You can also do this over a flame. (By rubbing oil over the brinjal, the skin comes out easily)
- Heat some oil in a pan. Add some cumin seeds and garlic and saute for a minute or two.
- Then add the onions and green chillies and saute for a while. You need not brown them.
- Then add the coriander powder, cumin powder, turmeric powder, garam masala powder, chilli powder and mix it well. Add salt to taste.
- Add tomatoes and chopped coriander and allow it to cook on slow flame for about 3-5 minutes.
- Then slowly separate the brinjal pulp from the skin, chop it and add it to the tomato onion mixture and mix it well.
- Check the seasoning and serve hot with phukas or chapatis.
Note: Some people also like to add boiled peas to it but it tastes good as it is.