Eggplant - 1Onion - 1 cup Tomato - 1 1/2 cup
Peas - 1 cup
Garlic - 2 finely chopped
Garlic - 5 pods
Green chilli - 2 finely chopped
Red chili powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/4 tsp
salt, to taste
Oil - 1tbsp
Coriander leaves - 1/4 cup
1. Make a whole or a small slit throughout in the eggplant and add garlic into the whole and roast it over direct flame, rotating it in between till eggplant gets cooked thoroughly and gets a charred coating on all sides.
Or you can prick its surface and roast it in oven or grill and broil the eggplant,till charred.
2. Let it cool down and then remove the skin.
3. Mash insides of the eggplant and keep aside.
4. Heat oil in a pan and saute cumin seeds, add ginger and green chillies, let them sizzle.
5. Then add onions and fry till brown.
6. Now add red chili powder, coriander powder , garam masala and turmeric powder and fry spices till fragrant.
7. Add tomatoes and cook till soft.
8. Finally, add mashed eggplant, peas, salt and cook for another 15 min in low flame.
9. Garnish with coriander leaves.
Serve hot with roti.
No comments:
Post a Comment