Brinjal (Eggplant) is one vegetable that many people dislike and its no different in our house. I don't remember having cooked brinjal more than 1-2 times in the past one year..... But this recipe that I got from one of my friends is so good, that Naveen doesn't seem to mind Brinjals anymore!! :-) . I plan to make it more often from now on. Hope you like it too!
1 Large Brinjal(Eggplant)
1 Onion finely chopped
1 Tomato finely chopped
1tsp Ginger/Ginger-garlic paste
1tsp Garam masala
1tsp Chilli powder
1tsp Ajwain powder (Om seeds)
1tsp Dhania powder (Coriander powder)
1tsp Lime juice
sat as per taste
- Grease the brinjal with some oil all over. Make 5-6 cuts on the surface with a knife.
- Preheat the oven to 375F and bake the brinjal until it is competely cooked and soft.Note: If you do not have an oven, u can even cook the brinjal on the stove in a covered vessel with some oil. Remember to saute frequently.
- Remove the brinjal from the oven and let it cool down. After it cools, remove the skin and mash the brinjal with a potato masher or a spoon.
- In the meanwhile, heat the oil in a kadai and add jeera and ginger-garlic paste
- Add the chopped onions after the seeds splutter and fry till they become transparent.
- Add tomatoes when the onions are almost done. Add a little water and cook covered for about 2 mins.
- Add the mashed brinjal to the above mixture. You can add water to get the consistency you need.
- Add all the remaining dry masalas and cook for another 2 mins.
- Remove from stove, add the lime juice and mix well.
- Garnish with cilantro and serve hot with rotis/chapatis.