INGREDIENTS
Brinjal 1 large
Potato- 2 boiled & peeled
2 Onions, chopped
Garlic- 2-3 cloves chopped
Cumin seeds ½ teaspoon
2 small Green chillies, chopped
Tomatoes 2 large chopped
2 red chillies
Red chilli powder 2 teaspoons
Oil 2 tblsp
Cumin- coriander powder- 1tsp
Salt as per taste
Fresh coriander leaves, chopped 1 tblsp
METHOD
Wash the eggplant. Roast over open flame until the skin scorches and starts peeling off and eggplant start to shrink. Let it cool.
Remove skin and mash the pulp & mash the boiled potatoes completely. Add salt to taste.
Heat oil in a kadai. Splutter cumin seeds. Add onions , red chillies and sauté til translucent.
Add chopped garlic cloves and green chillies and cook for a minute. Add red chilli powder and tomatoes and Cumin- coriander powder, cook on medium heat for 1-2 minutes till oil separates. Add mashed eggplant. Cook for another 2-3 minute over medium / low heat, stirring continuously. Garnish with chopped coriander leaves and serve hot with roti/ rice.
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