This recipe doesn't involve in grinding anything, but only time consuming thing is roasting of the brinjal, takes half an hour. I did the roasting on the stove top, but i think an oven can do this quickly.
|GREEN CHILLI||2 NO|
|CORIANDER POWDER||1/2 TSP|
|CHILLI POWDER||1/4 TSP|
|GARAM MASALA POWDER||1/4 TSP|
- Wash the eggplant and wipe it well without any moisture.
- Apply oil on the surface of the eggplant, for this u need few drops of oil.
- With a knife, put a slit the eggplant and insert garlic into this.
- Do this in 2 sides. This will give a nice smoky garlic flavour.
- Roast this on a low flame and turn it inbetween to get it evenly roasted and get cooked inside also.
- When it is done, allow it to cool and take the skin out.
- Mash it nicely with ur hands.
- Chop the onions finely, keep a handful of onions aside.
- Chop the tomatoes and green chillies into small pieces.
- In a kadai, heat oil and add the onions and green chillies.
- Saute till the onion turns pink
- Add the tomatoes and saute well for 3-5 mins.
- Add the garam masala powder, redchilli powder,coriander powder and turmeric powder to it.
- Add salt according to your taste.
- Mix well and add the mashed baingan/eggplant to it.
- Add 1/4 cup of water to this mixture and mix well.
- Before serving add coriander leaves and a handful of raw onions(which we kept aside while chopping)
- The crunchiness of onion in the gravy enhances the taste.
- Serve hot with roti/naan.