- 1 big eggplant / brinjal (about 300–350 grams)
- 12 cloves garlic
- 1 teaspoon vegetable / canola / sunflower oil
- a pinch of salt
- 2 Tablespoon vegetable / canola / sunflower oil
- 1/4 teaspoon cumin seeds
- 2 onions, finely chopped
- 2 ripe tomatoes, finely chopped
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- 2 sprigs coriander leaves
- 2 teaspoon ghee
- Pierce some holes on the eggplant in 3-4 places with a knife. Place the eggplant on fire and roast the eggplant. Char the Eggplant till its black. Once the skin is blackened, remove the eggplant and place it in a bowl and cover the bowl with a cling wrap or a lid that fits tight. Leave it aside for 10 minutes. After 10 minutes, the skin should peel off easily. Roughly Chop and set aside.
- Place 10-12 cloves of garlic with a teaspoon of oil and a pinch of salt on an aluminium foil. After 2 minutes, the garlic will be well roasted. Chop the garlic and set aside.
- Heat oil in a pan until hot. Add in the cumin seeds and finely chopped onions. Add in the salt. The salt will help the onions in browning fast. Once the onions are nicely brown, add in the tomatoes and the chopped garlic. Add in the red chilli powder, garam masala and the coriander powder. Fry till the tomatoes are cooked and almost dry.
- Add in the eggplant and fry for a couple of minutes. Switch off the flame, mix in the ghee and garnish with coriander leaves.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: North Indian