Ingredients:
- Eggplant large : 1
- Onion : 1 medium
- Tomatoes : 2 medium sized
- Garlic cloves : 4 nos
- Green chilli : 1 no
- Red chilli pdr : 1/2 tsp
- Oil : 2 tbsp
- Salt as required
- Coriander leves chopped :1 tsp
Method:
- Chop onion, green chilli and tomatoes finely and keep aside.
- Wash the eggplant and wipe with a kitchen towel. Make small slits on it. Insert the garlic cloves in it. Apply little oil over the eggplant.
- Roast the eggplant over open flame. Turn it every 2 minutes so that it will cook evenly.
- Check the eggplant by inserting a knife, if it is done the knife will slid smoothly inside.
- Let it cool, remove the garlic, then peel the skin of the eggplant and mash it well.
- Chop the garlic and onion finely.
- Heat oil in pan, add the chopped onion and garlic, saute it, no need to brown the onion.
- Add chopped green chilli and chopped tomatoes and mix well. Let it be mushy and the oil starts separating.
- Now add chilli pdr mix well and add the mashed eggplant to this. Stir it and cook for 3 minutes .
- Transfer to a serving bowl and garnish with a green chilli and chopped coriander leaves. Serve with rotis or jeera rice or parathas!!
