Item
| Large Round Eggplant (Brinjal) |
1 Kg |
| Refined Oil |
60 Ml |
| Onion Large Chopped |
100 Gm |
| Ginger chopped |
10 Gm |
| Tomato Large chopped |
180 Gm |
| Green Chilli Chopped |
5 Gm |
| Chopped Garlic |
10 Gm |
| Fresh Coriander Chopped |
10 Gm |
| Salt |
To Taste |
| Lemon |
1 No |
Method
- Pierce the whole eggplant in tandoori saria and put it in tandoor
- Cook till gets full done with the burnt blackened skin
- Take out the Eggplant and remove the blackened Skin.
- Finely chopped the pulp of cooked Eggplant
- Heat the refined oil in frypan and add the chopped garlic, chopped onion and stir till it gets light golden colour
- Add the chopped tomatoes, chopped ginger, chopped green chilli and stir for 3-4 minutes
- Add the mashed (finely Chopped) eggplant to it.
- Cook it for 5 minutes
- Adjust the seasoning with salt
- When it gets cooked add the lemon juice as per taste and chopped coriander at last minutes.
- Garnish with chopped coriander and serve hot
Note - Eggplant can also be cooked or roasted on open gas fire of stove.
