Ingredients:

• 1 – Large Eggplant
• 2 – Tomatoes (big and chopped)
• 1 – Onion (big and chopped)
• 5 – Garlic Cloves (minced)
• 1 – Green chilli (chopped)
• 1 tsp – Red Chilli powder
• 1 tbsp – Coriander powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Aamchoor powder
• 1/4 tsp – Shahjeera
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Asafetida powder
• Salt
• Oil
• 2 tbsp – Coriander leaves (chopped)
• For Paratha:
• 2 cups – Whole Wheat flour
• 1 cup – Yogurt
• Salt

Method:

1. In a bowl mix together flour, yogurt, salt and water as required to form a dough. Keep aside.
2. Poke 2-3 holes in the eggplant and microwave on high for 5 minutes.
3. Remove eggplant and spray some oil over it.
4. Broil the eggplant in oven for 30-40 minutes turning the eggplant every 15 minutes.
5. Take out and keep aside.
6. Let it cool and peel the skin off the eggplant and scoop out the flesh and keep aside.
7. Heat oil in a pan.
8. Add asafoetida powder, cumin seeds, shahjeera and stir until the seeds crackle.
9. Add minced garlic and chopped green chillies and saute until it turns golden brown.
10. Add chopped onions, salt and saute for few more minutes.
11. Add the tomatoes, turmeric powder and stir until the tomatoes turn mushy.
12. Add the eggplant flesh with the coriander powder, red chilli powder and mix well.
13. Cook on low flame and keep mashing the vegetables till it dries up.
14. Mix in the amchur powder and switch off the stove.
15. Let it cool completely.
16. Make small balls and roll out into circles.
17. Add a spoonful of the eggplant masala onto the dough, fold and roll out into circles.
18. Take a pan and shallow fry the paratas on both sides until brown.
19. Recipe courtesy: Priya Easy N Tasty Recipes