1. Eggplant (BAIGAN,BEGUN, Brinjal) – 1 large piece
2. Onion – ½ cup finely chopped (1pc medium size chopped)
3. Tomato – 1pc finely chopped (or u can use tomato puree 5tsp)
4. Ginger – 1tsp (Grated or Paste)
5. Garlic – 2cloves chopped
6. Red chili – 2pcs
7. Cinnamon stick (DAL CHINI) – 1”piece
8. Bay leaf (TEJ PATTA) – 1pc
9. Cumin seeds (JEERA) – 1/4th tsp
10. Cumin Powder – 1/2tsp
11. Coriander Powder – 1/2tsp
12. Garam Masala Powder – 1/4th tsp
13. Black Pepper Powder – 1/4th tsp
14. Lime juice – 1tsp (If u like lime)
15. Turmeric Powder – 1/4th tsp
16. Salt to taste
17. Oil – 3tsp
18. Coriander leaves – chopped for garnishing
Method:
1. Bake eggplant (BAIGAN) in oven around “35 minutes at 400 deg F” till the eggplant outer skin shrinks.
2. Remove it, when it cool, peel the outer shrinks skin and mash it proper.
3. Heat oil in a KADHAI or any thick bottom non-stick vessel.
4. Add red chili, bay leaf(TEJ PATTA), cinnamon stick(DAL CHINI), cumin seeds.
5. When they crackle put chopped onion and fry it for 3minutes on medium flame (fry till the onion turns translucent)
6. Add garlic, ginger, cumin powder, coriander powder, turmeric, garam masala powder, salt and fry it for few minutes.
7. Add tomato puree and fry it again for 2 minutes on medium flame.
8. Add the mashed baigan (egg plant) and mix proper.
9. Cook for 2 minutes on medium flame.
10. Remove it and garnished with coriander leaves and sprinkled lime juice.
11. Serve Hot with Paratha Or tandoori Roti.
12. It can be served in lunch or dinner time.
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