Baingan (brinjal) – 1 big sized
Onions – 2 medium sized (finely chopped)
Tomato – 1 big (finely chopped)
Ginger – ½ inch (finely chopped)
Garlic – 3-4 flakes (finely chopped)
Green chilli – 1 nos (finely chopped)
Coriander / Cilantro – for garnish (finely chopped)
Cumin Seeds – ½ tsp
Chilli powder – ½ tsp
Turmeric – ½ tsp
Dry Mango Powder (Aamchur) – ¼ tsp (optional)
Salt to taste
Onions – 2 medium sized (finely chopped)
Tomato – 1 big (finely chopped)
Ginger – ½ inch (finely chopped)
Garlic – 3-4 flakes (finely chopped)
Green chilli – 1 nos (finely chopped)
Coriander / Cilantro – for garnish (finely chopped)
Cumin Seeds – ½ tsp
Chilli powder – ½ tsp
Turmeric – ½ tsp
Dry Mango Powder (Aamchur) – ¼ tsp (optional)
Salt to taste
- Roast the aubergine directly over flame along with its skin
- Keep changing sides for even roasting
- Dip the aubergine in cold water (this helps in easy removal of the charred skin)
- Remove skin and mash the aubergine nicely
- In a pan heat oil and add cumin; once you get the cumin flavor add onions, ginger, garlic and green chilli and fry well
- Add tomatoes. Keep frying
- Add turmeric, chilli powder and mix well
- Add the mashed aubergine and salt
- Fry well till the aubergines nearly leave sides and you get a nice aroma
- Add dry mango powder and stir well
- Keep stirring in intervals so that the aubergines don’t stick to the pan and get burnt
- Garnish with fresh coriander leaves
- Serve with roti / naan or any other Indian bread
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