Ingredients:

• 1 – big Eggplant
• 2 – big Tomatoes, finely chopped
• 1 – big Onion, finely chopped
• 3 – Cloves of fresh Garlic
• 2 – small fresh green chillies, finely chopped
• 1 tsp – Garam Masala
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Coriander powder
• 1/2 tsp – Jeera
• 1 tbsp – Oil
• Salt to taste
• Chopped Coriander leaves for garnish

Method:

1. Wash the eggplant, make 5 to 6 vertical fine cuts on the skin along its length.
2. Microwave it for 8-10 minutes.
3. With spoon, scoop out the eggplant and throw away the skin.
4. Heat the pan, add oil, jeera, garlic, chillies and onions. Fry it until golden brown.
5. Add finely chopped tomatoes and cook for 2-3 minutes.
6. Add turmeric, coriander powder and garam masala.
7. Add the eggplant, stir the mixture and add salt to taste.
8. Cook it on medium heat for 5-6 minutes.
9. Garnish with chopped coriander leaves and serve hot over roti or chapatti.

Recipe courtesy of Manjari