Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Purple eggplant -

  2. 1 Onion - chopped (medium)

  3. 2 Tomatos - (preferably plum tomato)

  4. 2 Garlic cloves - up to

  5. 3 (optional/or more acc). To taste

  6. 1 teaspoon 5ml Any generic indian - up to

  7. 2 Masala powder

  8. 1 tablespoon 15ml Lemon juice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions x Hot pepper (eg. jalepeno) Acc to taste x Salt x Cilantro, chopped for Garnish x Cumin seeds 1tsp x Turmeric powder 1 t (opt) Grill the eggplant (lightly oiled) on an open flame, turning it around fhen skin is should turn completely black. (sometimes the eggplant might burst open and make a mess..) (if you have an electric range, grill it on a hot skillet, at max heat) peel, cool slightly. mash with a fork. Heat 2 tablesp. (or 1) oil. Fry cumin seeds, chopped onion and crushed garlic with turmeric added. Add half of chopped tomatos. Fry some more! add mashed eggplant. Add salt and masala powder (spice powder) and hot peppers. cook on low heat for about 5-7 mts. Let cool slightly and then add lemon juice. Garnish with remaining chopped tomatos and cilantro. I usually serve it with hot parathas or in a pinch, pita bread.


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