1 large eggplant
1 medium onion, finely chopped
1/2 cup chopped coriander leaves
4 green chillies, chopped finely
1 1/2 tsp dhania-jeera (cumin -corainder) powder
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor(mango powder)
3 tbsp cooking oil
Rub 1/2 tsp oil on the eggplant and bake in an oven or on a gas stove till the skin shrinks and the liquid starts oozing out of the vegetable. I did it on a stove top. Cool and peel it. Mash the eggplant and add the salt to it.
Heat the remaining oil and add the chopped onion. Fry till the onions turns translucent. Add the green chillies and fry till the mixture blends well. Now add all the spices and fry for a minute. Add the mashed eggplant and mix well. Add the chopped coriander leaves and some water to get a thick consistency. Mix well and heat through. Another variation is to add a cup cooked green peas. Serve when hot with plain rice/paratha.
posted by M D , on ,
Aubergines/eggplants, commonly called as Baingan in hindi is one dish which most Punjabi folks love. In this dish, the eggplants are roasted on fire till their skin is charred. I think this charring is what gives the dish a distinct flavor. It's unique and is sure to be loved by all!