Ingredients
1 very large seedless oval brinjal / Egg plant
1 large tomato grated
1 large onion grated
1/2 tsp. ginger finely chopped
1/2 tsp. garlic finely chopped
1 tbsp. coriander leaves finely chopped
2 green chilies finely chopped (optional)
1 tea sp. Oil
1/4 tsp. each cumin & mustard seeds
1/4 tsp. garam masala
1/2 tsp. red chilly powder
1/4 tsp. turmeric
3 pinches asafetida
1-1/2 tsp. lemon juice
salt to taste
Method
Wash and wipe Brinjal dry.
Apply little oil on the veg.
Burn brinjal over direct flame
Rotate and cook till evenly soft all over.
Put it in a big bowl and pour water.
Let it cool.
Remove the skin with hands.
Mash softened brinjal till soft, keep aside.
Heat oil, add seeds and allow to splutter.
Add asafetida, stir and add ginger, garlic onions.
Stir fry for 2-3 minutes.
Add tomatoes, masalas, salt, etc.
Add mashed brinjals, stir, add 1/4 cup water.
Stir, cook covered till oil seperates.
Pour into serving bowl, garnish with chopped coriander.
Serve hot with warm bread rolls, rotis, or parathas.