salt to taste
1 tsp red chilli powder (optional)
1 tbsp oil
1" piece of ginger
4 cloves garlic
for roasting: 1 eggplant (baingan) - approximately 400-500 grams, 5 cloves garlic, ½ teaspoon mustard oil
1 medium red onion (finely chopped)
2 green chillies (optional)
2 medium tomatoes (finely chopped)
½ tsp coriander powder
2 tbsps coriander leaves finely chopped
½ tsp turmeric powder
For roasting: Rinse the eggplant and pat dry with a clean towel.
Make 5-6 slits in the eggplant and insert the garlic cloves.
Apply mustard oil all over the surface.
Place the prepared eggplant on a direct flame (use a wire rack for easier moving and you don’t have to keep holding it with a tong). Keep the flame medium-high. Keep rotating with the help of a pair of tongs and roast all the sides until charred and baingan is cooked from the inside.
Check the tenderness by inserting a knife/fork.
Keep aside & allow to cool.
Peel and discard the skin.
Roughly mash or chop the cooked baingan.
For the masala: Make a paste of ginger, garlic & green chillies without adding water.
Heat the oil in a pan on medium flame.
Add the onion and sprinkle a pinch of salt to speed up the cooking process. Mix and cook until the onions are light brown and soft.
Now add the ginger-garlic-green chilli paste. Sautee for a minute until the raw smell of the ginger & garlic goes away.
Add tomatoes and mix. Cook until tomatoes are soft and mash cooked tomatoes while stirring.
Add turmeric powder, red chilli powder, coriander powder and salt to taste
Cook for 1-2 minutes more or until the oil leaves the sides. Add chopped/mashed eggplant.
Cook on low heat for another 4-5 minutes.
Turn off the gas and garnish with coriander leaves.