Ingredients:-
· 1 large eggplant/aubergine
· 1 medium sized diced onion
· 6-7 cloves of garlic
· Chopped coriander
· Mustard seeds
· Paprika or red chili powder
· Turmeric powder
· Salt
· Oil
Procedure:-
· Roast the eggplant on an open flame
till its skin is crisp and comes of easily. Before roasting it, make small cuts
on the side to check if it’s clean inside. Eggplants can be infected with
larvae of some insects and hence it’s necessary to make sure they clean before
cooking them.
· Once the eggplant is cooked, take it
off the flame and let it cool. Peel off the skin and remove the stalk. Mash the
cooked aubergine.
· Heat about two spoonful of oil in a
wok. Once it’s hot enough, add half a spoonful of mustard seeds to the oil and
wait till make crackling sounds. Keep the flame low so that the seeds won’t
burn.
· Add chopped garlic to the oil and let
them brown slightly.
· Add the mashed eggplant and a pinch
of turmeric, a teaspoon of paprika/ red chili powder and salt to taste. Mix it
well.
· Take it off the burner and add the
chopped onion and chopped coriander to the mix.
· Serve hot with roti or chapattis or
any Indian bread
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