Ingredients :
1 egg plant (brinjal)
1 big onion
1/2 tablespoon chilli powder .
1 tablespoon ginger-garlic paste
2 small tomatoes
1/4 tsp Channa masala
1/2 tsp haldi/turmeric powder
1 tsp dhania powder
salt to taste
oil & jeera for saute
green coriander to garnish
1/2 cup boiled peas
Method :
- If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily.
- Allow the eggplant to cool a little. Peel the outer skin of the eggplant.
- When the skin is removed, crush the eggplant using knife/spoon well so that it has an even consistency.
- Put some oil in a pan. When hot, put som Jeera(cumin seeds) into it and put the (not so finely chopped onion) into it.
- When the onions are light golden brown, add ginger garlic paste to it .
Heat it for 2-3 minutes. Add the chopped tomatoes and all the masalas. - Add the eggplant to it. Stir it well and crush the eggplant as much as possible.
- Heat it for 5 minutes.
- Garnish with coriander leaves and serve hot with Parathas/Rice.
