Ingredients4 Brinjal (eggplant)
2 tomatoes
1 onion
2 cloves garlic
1 ginger (thumb-sized)
2 tbsp oil
1 tsp cumin powder
1 tsp coriander powder
1 tsp tumeric powder
Salt and sugar to taste
Method
1 Pierce whole brinjals with a fork at several places and roast in a
hot oven 200 C for 5 minutes or till soft inside. Remove and when
when cool, cut in half lengthwise and scoop out flesh. Discard the
skin.
2 While the brinjals are roasting, chop tomatoes coarsely
Chop the onion, garlic and ginger finely.
3 Heat oil in a pan over a medium fire. Stir-fry chopped onions,
garlic and ginger over a small fire for 40 to 60 seconds till fragrant
not browned. Add the spice powders, then the tomatoes and the
scooped out brinjal (eggplant).
4 Lower the fire and cook, stirring all the time for 5 minutes till
vegetables are soft and pureed. Add 2 to 4 tbsps water from time
to time to prevent vegetables drying out.
5 Season and serve with coriander leaves and toast on the side.
