Ingredients:

• 2 – brinjals, medium
• 1 – small onion, chopped
• 2 – small tomatoes, chopped
• 1 – Green chilli
• 1 tsp – ginger, chopped
• 2 pods – garlic, chopped
• 1 tsp – Jeera
• 1 tbsp – oil
• 1/2 tsp – Turmeric powder
• chilli powder, as required
• coriander leaves, to garnish

Method:

1. Rub oil all over the brinjals.
2. Roast one by one on direct flame till the skin turns black and becomes brittle.
3. It takes about 15 minutes on a medium flame.
4. Turn it regularly so that it cooks evenly.
5. Set aside to cool.
6. Heat oil in a pan.
7. Add jeera, ginger, garlic, green chilli, onions and fry till onions turn golden brown.
8. Add salt, turmeric powder, chilli powder and tomatoes.
9. Cook till tomatoes turn soft.
10. Peel the skin of roasted brinjals and add the flesh to the vegetables.
11. Mash it well with a ladle.
12. Cook for a couple of minutes.
13. Garnish with coriander leaves and serve hot with rotis/pooris.
14. Recipe courtesy: http://www.indianvegetariankitchen.com/