1 very large seedless oval brinjal
1 large tomato grated
1 large onion grated
1/2 tsp. Ginger finely chopped
1/2 tsp. Garlic finely chopped
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1/4 tsp. Garam masala
1/2 tsp. Red chilli powder
1/4 tsp. Turmeric
3 pinches asafeotida
1-1/2 tsp. Lemon juice
salt to taste
1/4 tsp. Each cumin & mustard seeds
1-1/2 tbsp. oil
Check to see that brinjal is absolutely healthy and has no germ holes, etc.
Wash and wipe dry.
Burn brinjal over direct flame or bab-b-que mesh.
Rotate and cook till evenly soft all over.
Srape out any burnt skin with hands.
Mash softened brinjal till soft, keep aside.
Heat oil, add seeds and allow to splutter.
Add asafoetida, stir and add ginger, garlic onions.
Stirfry for 2-3 minutes.
Add tomatoes, masalas, salt, etc.
Add mashed brinjals, sitr, add 1/4 cup water.
Stir, cook covered till oil seperates.
Pour into serving bowl, garnish with chopped coriander.
Serve hot with warm bread rolls, rotis, or parathas.
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