Ingredients:
| Eggplant/Brinjal | 1 (Large) |
| Oil | 1-2 Tbsp. |
| Cumin Seeds | 1 Tsp. |
| Ginger | 1 inch (Finely Chopped) |
| Garlic | 1-2 Cloves (Finely Chopped) |
| Onion | 1 (Finely Chopped) |
| Tomato | 1 (Finely Chopped) |
| Turmeric | ½ Tsp. |
| Salt | To Taste. |
| Red Chilli Powder | 1 Tsp. |
| Coriander Powder | 1 Tsp. |
| Roasted Cumin Powder | 1 Tsp. |
| Garam Masala | 3/4th Tsp. |
| Coriander | Few springs(Chopped) |
| Ghee | 1 Tbsp. (Optional) |
Method:
- Roast the brinjal directly over the flame till the skin gets completely charred and the brinjal starts to get mushy.
- Transfer it to a bowl, cover and rest it for 10-15 minutes
- Peel and discard the skin. Using a fork mash it down completely.
- To a pan add oil and heat it. Add Cumin, Chopped ginger, garlic and green chillies. Sauté for a minute.
- Add chopped onions and continue to sauté for 2-3 minutes.
- Add salt to taste and chopped tomatoes. Mix well an cook till the tomatoes turn mushy.
- Add Turmeric, chilli powder, coriander powder and the mashed eggplant.
- Mix well and cook for 2-3 minutes by stirring in constant intervals.
- Add roasted cumin powder, Garam masala, chopped coriander and mix well.
- Cover the pan and simmer for 4-5 minutes.
- Add Ghee towards the end and give it a mix.
- Serve hot with steamed rice or any Indian flat bread.
Tips & Variations:
- Ghee that is added towards the end is just to enhance the flavour and is completely optional. Skip adding ghee to keep the recipe vegan friendly
- You can also use a Phulka grill to char the eggplant.
- Or place the eggplant in the microwave and microwave it on high for 3 minutes.
- Leave traces of burnt skin in the eggplant to bring smoky flavour to the dish.
kaapidaw 