- Brinjal/ Egg plant - 1 large
- Onion, chopped - 1 large
- Tomato, chopped - 1 med. (optional)
- Garlic cloves, crushed - 7 to 8
- Green chilli, cut- 5 to 6
- Mustard seeds - 1 tsp
- Turmeric powder - ½ tsp
- Asafoetida (hing)- ½ tsp
- Salt - to taste
- Oil - 3 tbsp
- Fresh coriander leaves, finely chopped - a handful
Wash and rub brinjal with little oil. Roast directly on flame or use roasting net.
Let it cool a littlebit.
Remove the skin. Cut into two or parts and check inside if any worm. Roughly chop with a knife. Put it aside.
Heat the oil in a pan. Add the mustard seeds. Let the mustard seeds crackle.
Add the garlic, chilli and chopped onion. Saute it till the onions are translucent.
Add the turmeric, hing and saute well for a minute.
Now add in the chopped tomatoes and salt. Mix well and cover it with a lid till the tomatoes are cooked and the oil oozes out. This should take around 2-3 minutes.
Add in the chopped brinjal.
Mix well, turn the heat to medium low and cover it with a lid. Let it simmer for 3 minutes till the oil oozes out. Turn the heat off. Add in the chopped fresh coriander.
Serve hot with hot jawar or any type of roti/bhakari.
- You can omit the tomatoes.
- You want to make it more spicy, then crush chilli and garlic together and use.
- You can use Kolhapuri masala or kanda lasun masala or any other spicy masala instead of chilli.
- You can add some green peas(matar).
- you can use green onion and green garlic instead of onion and garlic.
- You roast this brinjal in a oven also, but I think directly roasted brinjal has awesome smoky flavor.