Prep time: 15 minutes
Cook time: 30 minutes
1 large eggplant/brinjal
2 cups onion, diced
2 cups tomatoes, diced
1 cup fresh or frzen peas, optional
1 tsp ginger garlic paste
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
1/4 tsp turmeric
1 tsp salt
Pinch of sugar
2 Tbsp olive oil
1/4 tsp mustard seeds
2 green chilies, slit halfway
A sprig of curry leaves
- Wash the eggplant, cut in half an grill face down. You may also grill on an open gas flame, or broil in the oven for 15 minutes until charred.
- If the eggplants are cooked right, you can scoop the pulp off the skin easily. Else, tuck them in the oven for 5 more minutes. Many prefer to keep the charred outer crust, for great flavor. I prefer not to use the skin, you may choose either way.
- Grind the eggplant to a puree. Set aside.
- Place a pan on medium heat. Add oil; when it begins to smoke, add the mustard seeds, curry leaves, and green chilies. Once the mustard seeds are done spluttering, add onions and ginger garlic paste. When it begins to brown, add the tomatoes.
- Let the mixture cook until the tomatoes are soft and pulpy. Add in all the powders and salt. Cook for 2 minutes. Toss i the peas and cook for a few more minutes.
- Add the eggplant puree. Stir and cover; cook on low for 5 to 7 minutes.
- Serve with flat-bread, bread or warm rice. Enjoy!