Total Time: 30 minutes / Serves: 3 to 4 people
Ingredients
1 large eggplant
1 teaspoon cumin seeds
1/2 finely chopped onion
1 1/2 teaspoons ginger, grated
1 teaspoon garlic, grated
1 teaspoon finely chopped green chillies,
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
1 tablespoon ghee
2 tablespoons olive oil
salt to taste
Garnish
2 tablespoons chopped coriander
How to Cook?
1. Grease the brinjal (eggplant) with olive oil, make small slits all over the surface and cook over an open flame till it is soft. You can microwave like I did for 10 minutes (dont just burn the hell out of it)
2. Cool and peel the skin. Mash the pulp thoroughly and keep aside.
3. Heat ghee and add the cumin seeds. When they crackle add the onions and sauté for a few minutes.
4. Add the ginger, garlic and green chillies and fry again for a few seconds.
5. Add turmeric powder and cook till the oil separates from the masala.
6. Add the mashed brinjal, garam masala and salt and mix well.
7. Serve hot garnished with the coriander.
How to serve?
Serve with Roti or hot rice and garnish with chopped coriander
