Prep Time: 5min
Cook Time: 30min
Total Time: 35min
Yield: 4-6 Servings
Ingredients
1 Large Sized Eggplant
1 Large Sized Tomato, chopped
1 Medium Sized Onion, finely chopped
1 1/2 Tspn Red Chilli Powder
1/4 Tspn Turmeric Powder
Salt to Taste
1/2 Tspn Gingergarlic Paste
3/4 Tspn Coriander(Dhania) Powder
2 Tblspn Cilantro(Kothmir) Leaves, chopped
1 Tblspn Oil
Directions
Cook Time: 30min
Total Time: 35min
Yield: 4-6 Servings
1 Large Sized Eggplant
1 Large Sized Tomato, chopped
1 Medium Sized Onion, finely chopped
1 1/2 Tspn Red Chilli Powder
1/4 Tspn Turmeric Powder
Salt to Taste
1/2 Tspn Gingergarlic Paste
3/4 Tspn Coriander(Dhania) Powder
2 Tblspn Cilantro(Kothmir) Leaves, chopped
1 Tblspn Oil
Directions
- Place eggplant on a medium-high flame (directly on stove top) & roast it evenly on all sides by rotating with the help of thongs.
- Once it is evenly roasted on all sides, turn off the flame & place roasted eggplant on a plate. Let roasted eggplant cool at room temperature.
- Once cooled, remove the skin & transfer to a bowl. Mash it with a masher & keep aside.
- Heat oil in a sauce pan or wide pan on a medium flame, add onion & saute until they turn translucent.
- Add curry leaves & saute until they turn crisp. Add gingergarlic paste & saute for a minute. Add red chilli powder, turmeric powder, salt, coriander powder & saute for another minute.
- Now add the chopped tomato & saute until they turn soft & mushy.
- Add mashed roasted eggplant & saute for 4-6 minutes.
- Add cilantro leaves & mix everything well. Saute for a minute & turn off the flame.
- Transfer to a bowl & serve hot with rice or roti.
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