Time 20 min
Ingredients
Brinjal/eggplant 1 big size
Finely chopped onion 1 big size
Finely chopped tomato 1 big size
Chopped green chilies 2
Coriander 1 tsp for garnishing
Oil 1 tbsp
Curd 1/4 cup
Cumin seeds 1/2 tsp
Asafoetida 1/4 tsp
Salt to taste
Preparation
Make holes/incisions in the brinjal with the help of fork, then apply oil on entire surface of brinjal. Roast directly on flame evenly till outer surface gets blackened. Allow it to cool. Then remove outer roasted part and take out the pulp, mash it and keep separately.
Method
Heat oil in pan, add onion, tomato and green chilies saute till onion turns golden brown. Then allow it cool. Then add salt and pulp of eggplant. Mix well. Then add curd. mix well. Then in seasoning pan heat oil, add cumin seeds and asafoetida. After it crackles add to pulp. Mix well. Garnish with coriander. If you wish you can add groundnut powder along with onion.
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