This is a simple recipe without much spices, dhaba style. Paired up with couple of roti and rice makes a complete meal. This dish can only made with the large eggplant (Italian) and not with the small ones. Well, maybe you can still make it with the small ones, but you would not get this authentic taste. The secret to this recipe is roasting the eggplant on fire. This is the step and cannot be skipped.
Serves 3-4
Ingredients Required:
Large Eggplant - 1
Onion - 1
Tomato - 1
Ginger - 1 tbsp finely chopped
Garlic - 6-8
Turmeric Powder - 1 tsp
Chilli Powder - 1 tsp
Salt - to taste
Oil- 2 tblsp + 1 tsp
Cilantro - to garnish
How to make?
Apply a tsp of oil on the eggplant and make 3 vertical slits on the slides.
Peel and place the garlic pods in these slits.
Roast the eggplant on a fire stove top on all sides till well cooked. If you have a wire stand, you can place that on the stove top and place the eggplant on top of that, and turn them once in few minutes so all sides are roasted and cooked.
Set aside and allow to cool down.
In a pan, add the oil. when hot, add the ginger, finely chopped onions and fry. Add the tomatoes and continue frying.
Meanwhile, peel the skin on the eggplant, without using water.
Mash the eggplant using a wooden spatula or a masher. The eggplant at this point should be very tender and should be easily mashable.
Add the mashed garlic and eggplant to the onion tomato.
Add in the turmeric powder and chilli powder along with salt.
Cook for few more minutes till all are well incorporated and cooked.
Serve hot garnished with chopped cilantro.
Serve with roti or rice.
Serves 3-4
Ingredients Required:
Large Eggplant - 1
Onion - 1
Tomato - 1
Ginger - 1 tbsp finely chopped
Garlic - 6-8
Turmeric Powder - 1 tsp
Chilli Powder - 1 tsp
Salt - to taste
Oil- 2 tblsp + 1 tsp
Cilantro - to garnish
How to make?
Apply a tsp of oil on the eggplant and make 3 vertical slits on the slides.
Peel and place the garlic pods in these slits.
Roast the eggplant on a fire stove top on all sides till well cooked. If you have a wire stand, you can place that on the stove top and place the eggplant on top of that, and turn them once in few minutes so all sides are roasted and cooked.
Set aside and allow to cool down.
In a pan, add the oil. when hot, add the ginger, finely chopped onions and fry. Add the tomatoes and continue frying.
Meanwhile, peel the skin on the eggplant, without using water.
Mash the eggplant using a wooden spatula or a masher. The eggplant at this point should be very tender and should be easily mashable.
Add the mashed garlic and eggplant to the onion tomato.
Add in the turmeric powder and chilli powder along with salt.
Cook for few more minutes till all are well incorporated and cooked.
Serve hot garnished with chopped cilantro.
Serve with roti or rice.
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