Ingredients:

• 1 – Egg plant (brinjal)
• 1 – big Onion
• 3-4 Green chillies
• 1 tbsp – fine cut Ginger
• 2 – small Tomatoes
• 1/4 tsp Red Chilli powder
• 1/2 tsp – haldi/turmeric powder
• 1 tsp Dhania powder
• salt to taste
• oil and Jeera for saute
• green coriander to garnish

Method:

1. If you have an oven, preheat the oven to 300 degrees centigrade. Put the eggplant on the baking sheet and cook till the outer skin starts cracking and can be peeled off without difficulty.
2. If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking.
3. Allow the eggplant to cool a little. Peel and crush the eggplant to an even consistency.
4. Put some oil in a pan. When hot, put some jeera (cumin seeds) into it and add the chopped onion.
5. When the onions are light golden brown, add the (finely cut) green chillies and (finely cut) ginger to it.
6. Heat it for 2-3 mins. Add all the masalas.
7. Add the eggplant to it. Stir it well and crush the eggplant as much as possible.
8. Heat it for 5 mins.
9. Garnish with coriander leaves and serve hot with Parathas/Rice.

Recipe courtesy of Hitendra Gupta