Oil 2tbsp
One large eggplant
Garlic 5-6
Good pc of ginger
Hing 1/2 tsp
Gira 1 tsp
Onions big/ medium 3
Tomatoes big / medium 4
Green chilies 2
Chili powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Salt to taste
Coriander (good quantity)
Instructions : Pick a baingan/ eggplant/ aubergine thats big and roundish without any indentations and has a shiny skin.
Wash and dry the eggplant with a cloth. Sprinkle little oil and roast on open medium flame. This process may take good 15-20 minutes. Make sure the eggplant is roasted well. Let the egglant cool. After which peel of the skin and submerge it in water to get rid of any extra burnt bits. Remove it from the water, cut off the stem and chop it finely.
In a kadai take oil , gira, garlic, ginger and fry. Add onions and fry until they turn golden brown. Add tomatos and green chillis. Add chili powder, turmeric, coriander powder and salt. Mix well until the tomatoes are soft and pulpy. Add the chopped egglant and cook on low flame. Garnish with coriander. Serve hot.
Wash and dry the eggplant with a cloth. Sprinkle little oil and roast on open medium flame. This process may take good 15-20 minutes. Make sure the eggplant is roasted well. Let the egglant cool. After which peel of the skin and submerge it in water to get rid of any extra burnt bits. Remove it from the water, cut off the stem and chop it finely.
In a kadai take oil , gira, garlic, ginger and fry. Add onions and fry until they turn golden brown. Add tomatos and green chillis. Add chili powder, turmeric, coriander powder and salt. Mix well until the tomatoes are soft and pulpy. Add the chopped egglant and cook on low flame. Garnish with coriander. Serve hot.
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