Time: 30 minutes
Makes: 3 to 4 servings
Ingredients:1 Big Eggplant (around 1 pound)
2 medium onion, finely chopped
1 big tomato, finely chopped
For tempering:- 2 tbsp oil, 2 pinches mustard seeds, 1/8 tsp hing, 1/4 tsp turmeric powder, 1/4 tsp red chili powder or 2 green chilies, chopped
3 to 4 garlic cloves, finely chopped
Salt to taste
Chopped cilantro for garnishing.
Method:
1) Roast the eggplant.
2) Let the eggplant cool down a bit. Peel it and take out the flesh and chop it roughly.
3) Heat oil into a pan. Prepare tadka by adding mustard seeds, hing, turmeric powder, red chili powder. Add chopped garlic cloves. Saute for 10-15 seconds.
4) Add onion, saute over medium-high heat until translucent. Then add tomatoes and saute over high heat until mushy.
5) Add salt and chopped eggplant flesh. Stir well from the bottom to prevent burning. Mix well until you notice oil starts leaving from the side (for about 5 to 8 minutes)
Serve hot with Millet roti or wheat roti.
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