Bring in a new scrumptious flavour into the not so appetizing aubergine, with the blend of spices and your touch. To make this yummy dish you will need a mid-sized eggplant or baingan.
- Cooking Time: 45 minute
- 1 large brinjal (baingan / eggplant)
- oil for greasing
- 1 tbsp ghee
- 1 tsp cumin seeds (jeera)
- 1/2 cup finely chopped onions
- 1 tsp ginger (adrak) paste
- 1 tsp garlic (lehsun) paste
- 1 tsp finely chopped green chillies
- 1/2 cup finely chopped tomatoes
- 1/2 tsp turmeric powder (haldi)
- 1 tbsp coriander-cumin seeds (dhania-jeera) powder
- 1/2 tsp garam masala
- salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
- Grease the brinjal with a little oil, make slits all over the surface at equal intervals and roast over an open flame for 10 to 12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.
- Cut the stem and discard it. Peel the skin and mash it using a potato masher. Keep aside.
- Heat the ghee in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
- Add the ginger paste, garlic paste and green chilies and sauté on a medium flame for a few seconds.
- Add the tomatoes, turmeric powder and coriander-cumin seeds powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the roasted and mashed brinjal, garam masala and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot garnished with coriander.
- Calories – 141
- Total Fat – 11g
- Cholesterol – 10mg
- Carbohydrates – 10g
- Protein – 3g
- Vitamin A – 12%
- Vitamin C – 42%