A Kathiyawadi speciality of roasted brinjals, skinned and made into a simple but exotic preparation
Preparation Time : 20 mins.
Cooking Time : 10 to 15 minutes
Servings : 4
Brinjals – 1 kg
Oil - 3 tablespoons
Cumin seeds - 1 teaspoon
Onions - 3 medium size, chopped
Ginger - 2 inch pieces
Green Chilles - 2, chopped
Red Chilli powder - 2 teaspoons
Salt - to taste
Tomatoes - 4 large, chopped
Fresh coriander leaves - 1 ½ tablespoons, chopped
Method of Preparation:
Wash, pat dry and prick the brinjal. Roast them over open flame until the skin scorches and starts peeling off and brinjal start to shrink. Let them cool. Remove skin and mash the pulp completely. Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent. Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted brinjals. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves.
Serve hot with Bajri Rotla.