Ingredients:

• 1 -large Eggplant or 4 -medium Brinjals
• 2 tbsp -vegetable oil
• 1 tsp- Cumin seeds
• 1 -medium onion, finely sliced
• 1 tbsp- ginger-garlic paste
• 1 tbsp -curry powder
• 1- tomato, diced
• 1/2 cup -plain yogurt
• 1 -green chilli, chopped
• salt
• 1/4 bunch -cilantro, finely chopped

Method:

1. Preheat the oven to 450 degrees F (230 degrees C) and bake eggplants on a baking sheet for 20-30 mins, until tender.
2. Cool, peel and chop or roast the brinjals in the gas flame until tender – then cool and mash.
3. Heat oil in a saucepan and fry onions and cumin well, till onions are tender.
4. Add the ginger garlic paste, curry powder, and tomatoes – cook for 1 minute.
5. Add the beaten yogurt, eggplant/brinjals and chillies.
6. Season with salt and pepper.
7. Add 1/4 cup water and cover-cook for 10 mins over high heat.
8. Remove cover, and simmer for 5 minutes.
9. Garnish with cilantro/coriander and serve with piping hot rotis.

Recipe courtesy of Lil’ Chef