|Cumin Seeds||1 Tsp.|
|Ginger||1 inch (Finely Chopped)|
|Garlic||1-2 Cloves (Finely Chopped)|
|Onion||1 (Finely Chopped)|
|Tomato||1 (Finely Chopped)|
|Red Chilli Powder||1 Tsp.|
|Coriander Powder||1 Tsp.|
|Roasted Cumin Powder||1 Tsp.|
|Garam Masala||3/4th Tsp.|
|Ghee||1 Tbsp. (Optional)|
- 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.