.Ingredients:
- 1 large brinjal, preferably white or else purple
- 1 onion, Finely chopped
- 1″ ginger, finely minced
- 2 tomatoes, finely chopped
- 2 green chillies, finely chopped
- pinch of turmeric pwd
- 1 tbsp finely Chopped Coriander leaves
- salt to taste
Tadka/Tempering:
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida/hing/inguva or 2-3 crushed garlic flakes
- 1-2 dry Red Chillis, tear and de-seed
- 10-12 fresh curry leaves
Method:
- Grease the brinjal with oil and roast over low heat.
- To ensure even cooking rotate the brinjal. Remove from flame sprinkle water and leave aside
- to cool for 8-10 mts.
- Peel the skin and mash the pulp with a fork and keep aside.
- Heat oil a vessel, add the mustard seeds and let them splutter.
- Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, ginger, hing or garlic and curry leaves, fry for a few more seconds.
- Don’t burn them. Add the chopped onions and saute for 3 mts. Add turmeric pwd and combine.
- Add the chopped tomatoes and salt and cook for 6-7 mts till they turn soft.
- Add the mashed eggplant and combine well. Cook for 3-4 mts.
- Garnish with chopped coriander leaves. Serve with rice or rotis.
Prep & Cooking: 30 mts
Serves 3-4 persons
Cuisine: Andhra
