• 1 Eggplant/Brinjal (big and fat)
• 2 medium tomatoes, chopped
• 2 green peppers, cut in small cubes
• 1 green chili, chopped
• 1/2 onion, chopped
• 1/4 inch piece of ginger, chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• coriander leaves, chopped
• oil
• salt

Roast the whole eggplant: preheat the oven at 220 degrees celcius. “Massage” the eggplant with oil and place it on a cooking tray. Bake it for about 45 minutes turning the sides every ten minutes.

Let it cool and peel off the skin then chop the eggplant until mashed and keep aside.

Heat the oil in a pan on medium high, add cumin seeds.

After cumin seeds crack, add onions, ginger, chillies and fry until onions turn translucent.

Add turmeric powder, garam masala, salt, 1 tbsp water. Fry for one minute, careful not to burn the spices.

Add the tomatoes and cook until they are soft.

Add the mashed eggplant and stir. Fry for about 5-6 minutes.

Add chopped coriander leaves. Stir and serve! Enjoy!

by Pak101.com (few years ago!) / 1352 views