Cooking Instructions
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Step 1
Finely chop the
Onion (1)
and
Tomatoes (1 1/2)
and keep aside.
Step 2
Wash the
Eggplant (1)
and wipe it clean with a kitchen towel. Make deep cuts or slits all around the eggplant using a sharp knife.
Step 3
Insert
Green Chili Pepper (to taste)
in any slit.
Step 4
Smear a few drops of
Oil (as needed)
all around the eggplant.
Step 5
Roast the eggplant directly over direct flame. Keep turning it around so that the skin gets charred and the insides of the eggplant get cooked well. Once done remove from the flame and let the eggplant cool down completely.
Step 6
Heat
Oil (1 Tbsp)
in a pan and season with
Cumin Seeds (1/2 tsp)
and let it crackle. Add onions and chopped
Garlic (6 cloves)
and cook over medium flame till it becomes translucent.
Step 7
Add tomato,
Green Peas (1/2 cup)
,
Ground Coriander (1/2 Tbsp)
,
Red Chili Powder (1/2 Tbsp)
,
Garam Masala (1 tsp)
,
Ground Turmeric (1/2 tsp)
and cook till peas are done and oil begins to separate.
Step 8
Add eggplant, roasted
Green Chili Pepper (1)
,
Salt (to taste)
, mix well and cook for another 2 minutes.
Step 9
Garnish with
Fresh Cilantro (1/2 cup)
.
Step 10
Serve hot and enjoy with Sattu Paratha or Tandoori Roti. Enjoy!
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