Ingredients
150 gm big brinjal
50 gm onion, chopped
50 gm tomato, chopped
15 gm ginger, chopped
10 gm garlic, chopped
5 gm turmeric powder
10 gm chilli powder
2gm asafoetida ( hing )
10 gm coriander leaves
5ml lemon juice
Salt to taste
Method
Bake the brinjals in a tandoor or oven. Let it cool.
Remove the outer skin of the baked brinjal and mash it by hand.
Fry the onions till they turn golden in colour. Add ginger and garlic .
Add turmeric powder, chilli powder, asafoetida powder, salt and tomatoes and cook until the tomatoes are mashed.
When the tomatoes are done, add the brinjal mixture and cook for some more time. Add lemon juice, mix well and remove from the fire.
Before serving, garnish with fresh coriander leaves.
Serve hot with phulkas, rotis or chapatti.
50 gm onion, chopped
50 gm tomato, chopped
15 gm ginger, chopped
10 gm garlic, chopped
5 gm turmeric powder
10 gm chilli powder
2gm asafoetida ( hing )
10 gm coriander leaves
5ml lemon juice
Salt to taste
Bake the brinjals in a tandoor or oven. Let it cool.
Remove the outer skin of the baked brinjal and mash it by hand.
Fry the onions till they turn golden in colour. Add ginger and garlic .
Add turmeric powder, chilli powder, asafoetida powder, salt and tomatoes and cook until the tomatoes are mashed.
When the tomatoes are done, add the brinjal mixture and cook for some more time. Add lemon juice, mix well and remove from the fire.
Before serving, garnish with fresh coriander leaves.
Serve hot with phulkas, rotis or chapatti.