This is one recipe I wanted to try ever since I heard about it. This is a very simple dish but the novelty of the dish is with the grilling of whole eggplant over a tandoor or charcoal or direct fire by placing over a stove. The smoky flavored eggplant is then minced and added to the light masala which is served with Roti.
Recipe:
- Prep time - 20 mins
- Cooking time - 25 mins
- Serves - 3
- Eggplant - 1 big
- Cumin - 1 teaspoon
- Garlic - 4 to 5 cloves ( crushed)
- Ginger - 1 inch (crushed)
- Green chillies - 2 ( chopped)
- Onion - 1 medium ( finely chopped)
- Tomato - 1 medium ( finely diced)
- Ground turmeric - 1/2 teaspoon
- Chilli powder - 1 teaspoon
- Coriander powder - 1 teaspoon
- Garam Masala powder - 1 teaspoon
- Plain Yogurt or Curd - 2 tablespoons
- Oil - 3 tablespoons
- Salt to taste
- Cilantro for garnishing
- With the fork, prick the eggplant. Apply oil on the eggplant and with the help of skewer or a tong grill the eggplant in the stove. Peel the skin and mince. Mix the minced eggplant along with curd. Or place the eggplant in the preheated oven in the temperature of 500 deg Fahrenheit for 20 mins.
- Meanwhile cut the vegetables needed masala.
- Heat the oil in the pan. Add the cumin, crushed ginger garlic, chopped green chillies. Stir well.
- Add the onion. Saute till translucent. Add Ground turmeric, chilli powder, coriander powder, garam masala along with salt and make sure the smell has vanished. Cover in between over low, medium flame. Bring it to reduction.
- Once the oil has separated, add the minced eggplant into the masala and cook for 2 minutes.
- Garnish with cilantro.
- Serve with hot roti or chappathi.
Your feedbacks are welcome.
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