Ingredients:

• Big Eggplant – 1
• Cumin seeds – 1 tsp
• Mustard Seeds – 1 tsp
• Hing – 1 tsp
• Turmeric – 1/2 tsp
• Salt to taste
• Ginger – 1 small piece
• Garlic – 2 pods
• Onion – 1
• Tomatoes – 2
• Chilli powder – 1 tsp
• Dhania powder – 2 tsp
• Garam Masala – 1 tsp
• Coriander leaves for garnishing

Method:

1. Pre-heat the oven to 350 Fahrenheit.
2. Apply a little oil on the eggplant and cook it in the oven until charred. Or roast it over a flame.
3. Once done, take it out and peel the skin.
4. Chop the eggplant finely.
5. Heat a pan with little oil, season with mustard and cumin seeds.
6. Add chopped onion and fry till translucent.
7. Add ginger, garlic and chopped tomatoes with salt and masala powders. Fry for 2 mins.
8. Add the chopped eggplant and mix well. Cook for a couple of minutes and take off heat.
9. Serve with rice or rotis.

Recipe courtesy of VaniBalaji