Cooking
Time: 15 minutes
Servings:
2 To 3
Preparation Time: 15 minutes
Ingredients
1 cup finely chopped spring onion
1 cup finely chopped tomato
5-6 garlic cloves
1 big eggplant
2 tsp oil
1 1/2 tsp ginger paste
Masala-dhana jeera powder,haldi, salt per taste
Red chili powder or green chili paste as per taste
1 cup finely chopped tomato
5-6 garlic cloves
1 big eggplant
2 tsp oil
1 1/2 tsp ginger paste
Masala-dhana jeera powder,haldi, salt per taste
Red chili powder or green chili paste as per taste
Method
1. Brush the eggplant with little oil.
2. Make slits and insert garlic cloves in the slits.
3. Cook it on low flame or in the oven till the brinjal become soft.
4. Crush roasted egg plant with the masher.
5. Heat oil in a pan, sauté 1 1/2 cup of spring oils and chopped tomatoes for few minutes.
6. Add brinjal, salt, red chili powder or green chili powder, turmeric and dhana jeera powder.
7. Cook till done. Add raw spring onion from top. Garnish with coriander and serve with hot roti.
1. Brush the eggplant with little oil.
2. Make slits and insert garlic cloves in the slits.
3. Cook it on low flame or in the oven till the brinjal become soft.
4. Crush roasted egg plant with the masher.
5. Heat oil in a pan, sauté 1 1/2 cup of spring oils and chopped tomatoes for few minutes.
6. Add brinjal, salt, red chili powder or green chili powder, turmeric and dhana jeera powder.
7. Cook till done. Add raw spring onion from top. Garnish with coriander and serve with hot roti.
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