- 4 large Eggplant (vangi)
- 1 tsp.each of Garlic and garlic paste
- 1/2 tsp. Cumin seeds
- 1 cup of chopped Onions
- A handful of chopped Coriander leaves
- 2 Green chilies,
- 1 tsp. Chili powder
- 1/2 tsp. Turmeric powder
- 1 1/2 cup of chopped Tomatoes
- 1/2 cup of Oil
Brush Brinjals with oil and roast them by roasting it directly on a gas Burner, keep turning at regular intervals, until the skin becomes black. Remove and transfer to a pan full of water, cool, peel the blackened skin and mash the flesh. Heat oil in a Kadhai, add cumin seeds and stir over medium heat until they crackle. Add onions, and saut? until transparent. Then add ginger- garlic paste and green chilies, saut? for a few seconds, add chopped tomatoes, chili powder and turmeric powder and stir-fry until the oil floats on top. Add vangi (eggplant) and salt, and stir-fry until the oil floats on top. Remove and adjust the seasoning. Garnish with coriander leaves and serve.
Mash the roasted Brinjal and to it add finely chopped onions, corinder and also add little tamarind juice. Heat little oil and add jeera, curry leaves and green chillies. Pour this into the baingan mix and add salt and sugar.