Ingredients:

• 2 – large eggplants
• 1 – large onion, chopped
• 1 – large tomato, chopped
• 2-3 – Cloves garlic, ground
• 1/2 inch – ginger, ground
• salt to taste
• 1/2 tsp – Turmeric powder
• 1 tsp – chilli powder
• 1.5 tsp – dhania-jeera powder
• 1/4 tsp – Garam Masala
• 2-3 tbsp – oil

Method:

  1. Wash baingan and cook it in pressure cooker with a little water.
  2. When cool, peel the skin, remove the seeds and mash it lightly with a spoon.
  3. Make a paste of ginger-garlic and keep aside.
  4. Heat oil, add onions and fry till golden brown.
  5. Add the tomatoes and fry it till it becomes soft, almost like a gravy.
  6. Add the ginger-garlic paste and the masalas as well as salt. Mix well and fry till oil separates.
  7. Finally, add the mashed baingan, mix it well and fry on medium flame till oil floats to the top.

Recipe courtesy of Kavitha