June 29, 2013



Big size Brinjal - 2
Tomato  - 2 Medium size
Green Chilli - 3 finely chopped
Onion - 2 medium finely chopped
Coriander leaves chopped
Garlic  6-7 cloves finely chopped
Turmeric powder -  1 tsp
Cumin seeds - 1 tsp


  • Wash, pat dry and prick brinjals. Roast them over open flame in a tawa until the skin scorches and starts peeling off and brinjals start to shrink. Let them cool.
  •  Remove skin and mash the pulp completely.
  •  Same way roast the tomato also. After cool remove it skin and mash the pulp. keep aside.
  •   Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and saute until translucent. Add garlic and green chillies and cook for a minute.
  • Add turmeric powder, salt and mashed roasted tomato and brinjals. Cook for seven to eight minutes over medium heat, stirring continuously till oil separates.
  •   Garnish with chopped coriander leaves and serve hot with chapati.

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