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Fat big violet brinjal - 1 ( around 250 – 300 gms)
Onion - 2, finely chopped
Tomatoes - 3, finely chopped
Green chillies - 5, 6 – slit into 2
Ginger - 1 tsp, minced ( optional)
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Gram dhal - 1 tsp
Hing - ˝ tsp
Curry leaves - few
To Garnish -
chopped coriander leaves - 1 tbsp
Wash the brinjal & wipe dry.
Apply oil lightly & dry roast over the gas stove directly till the skin turns black.
The brinjal will be cooked inside.
Leave it closed for 10 mts till it cools.
Peel the skin carefully & mash well.
In a kadai, heat oil.
Temper mustard seeds, both dhals & fry.
Next add onions, green chillies & ginger.
When they are sauted well, add hing, curry leaves & chopped tomatoes & fry till they turn pulpy.
Add mashed brinjal, salt & cook on a low fire till the mass is well blended.
Remove & garnish with chopped coriander leaves.
In the N I style, finely chopped garlic, red chilli powder & dhaniya powder are also added.