Medium-sized onion 2
Medium-sized tomatoes 2
Green chili 1 (slit)
Grated ginger 1 tsp
Chili powder 1 tsp
Dhaniya powder 1 tsp
Salt 1 tsp
Turmeric powder 1/2 tsp
Cumin seeds 1 tsp
oil 2 or 3 tbsp
Finely chopped green coriander 2 tbsp
Wash and dry the brinjal by wiping with a cloth and brush the skin with a spoon of oil. Grill the brinjal on a flame or hot plate till it softens and the skin cracks. Cool the brinjal and remove the skin. Wash the sticking pieces in cold water. Mash the brinjal in a bowl to get a nice silky pulp.
Chop the onions fine and keep the chopped tomatoes also ready.
Heat oil in a wok and temper with cumin seeds. When the seeds splutter add the onions till the color changes and gets translucent. Add the slit chili and the spice: turmeric powder, dhaniya powder and chili powder and saute for a minute. Add the grated ginger and chopped tomatoes and cook till pulpy. Add the mashed brinjal pulp, salt and mix till it is evenly done.
Remove from fire and garnish with coriander leaves.
Cook’s Note: You can add crumbled paneer, mashed potato, boiled green peas or cooked corn to enhance the taste and for a variation 🙂