Medium sized eggplants - 4
Very finely chopped onion - 1 large sized
Very finely chopped tomato - 1 large sizedGinger garlic paste - 1 tsbp
Green chilli paste - 1/2 tsp
Green chilli - 1 split
Turmeric, Coriander powder - 1/2 tsp each
Chilli powder - 1 tsp
Salt - to taste
Oil - 3 tbsp
Coriander leaves - to garnish
Mustard + urad dhal - 1 tsp
Wash and dry the brinjal/wipe with a cloth. Rub them with oil and roast them in open low-medium flame till they become dark and the skin starts to peel. Tip: You can use the stem part to rotate them often to get the even roasting.
When done, completely immerse in hot water for 10 mins. Take out from water & peel the skin, mash them completely. No need to use blender as they would be very tender by now.
Heat remaining oil in a kadai. Saute with Mustard + urad dhal. Add chilli paste, ginger garlic paste and chillis. Fry for 2 mins. Add onions and cook till they are tender. Add tomatoes and fry. Add salt,Turmeric, Coriander powder, Chilli powder. Add 100 ml water and cook for 5 mins. Add the mashed brinjal and cook for another 5 mins. Garnish with coriander leaves and serve hot with maida rotis.