Ingredients:

• Eggplant – 1 large
• One bunch – Spring onion
• Groundnut powder – 3 tbsp
• Green chillies – 6
• Dry Coconut – 10 thin flakes
• Garlic – 4 flakes
• Ajwain seeds – 2 tbsp
• Fresh coriander – half bunch
• Lime half piece
• Salt and oil

Method:

1. Wash the brinjal, make slits on them and bake in the oven at 350 or 450 degrees.
2. After cooling, remove the wrinkled skin and mash it well.
3. Add boiled potato, salt, ajwain seeds and crushed garlic flakes and mix well.
4. Take a pan, put oil, add green chillies, finely cut spring onion and coconut flakes and saute.
5. Add groundnut powder with a little salt and let it cook without a lid. After it is done add the brinjal pulp mixed with garlic, ajwain seeds and a little salt.
6. When done, garnish it with finely chopped coriander and serve with little lime juice on it.

Recipe courtesy of Sify Bawarchi