Today's spot light is on our very own sailu of sailu's food. I had got this recipe from her blog a few months back and this dish has become a favourite at our place. The flavours of the roasted brinjal and the tomatoes blend together beautifully making this chutney absolutely irresistable. This curry is a breeze to prepare and it can be had with either rice rotis or as a dip. Now is this another version of babaghanoush???
Preparation time: 10 mins
Cooking time: 10 mins+ roasting time
Eggplant- 1 large
Onion- 1 Chopped fine
Tomato- 2, chopped fine
Ginger- 1" piece, grated
Green chilli- 1, chopped
Turmeric powder- 1/4tsp
Paprika powder- 1/2tsp
Coriander powder- 1/2tsp
Jeera/ cumin- 1/2tsp
Hing- a pinch
Salt- to taste
Coriander to garnish
- Grease the eggplant with some oil and roast over a low flame.
- Once the eggplant is completely black, take off the heat and cool.
- Peel the skin and mash the pulp and keep aside.
- Heat oil in a wok and add the mustard seeds.
- Once they pop, add the jeera and hing and fry till the jeera turns brown
- Add the onion and the green chilli and saute till the onion turns pink.
- Add the grated ginger and saute for a min more.
- Add the chopped tomato and stir.
- Add the salt, tuermeric, paprika powder and coriander seed powder and saute for 2 mins
- Add the mashed eggplant and saute for 5 mins more.
- Take off the heat and garnish with coriander leaves.
- Serve hot with rice or rotis.
This recipe is my contribution to Aipi's book marked recipes event