From the mainland of Punjab, this dish soon found its glory in every restaurant’s menu. Made with roasted eggplant the dish has a quintessential smoky flavor along with fresh crunch of tomatoes and onion. Best had with breads and a dollop of homemade ghee.
SERVES – 6
INGREDIENTS
Mustard oil – 5 tbsp, Cumin seeds – 1tsp, Chopped garlic – 2tsp, Dry red chilli – 2 nos, Onion grated – ½ cup, Tomato grated – 1 cup, Turmeric – 1 tsp, Deggi chilli pwd – 1 tsp, Corriander pwd – 2tsp, Onion diced – ½ cup, Tomato diced – ½ cup, Eggplant – 800 Gms, Ghee Amul – 2 tbsp, Chopped coriander leaves – 1 tbsp, Chopped ginger – 1 tsp, Kasuri methi – 1.2 tsp, Lemon juice – 1tsp
METHOD:
1-Brush the eggplant with oil &roast them in tandoor.
2-Peel the charred skin & stem. Chop the eggplant mash.
3-Heat oil in a pan, add cumin seeds,followed by chopped onions cook till light brown in color.
4-Add chopped garlic, ginger, coriander pwd & chopped tomatoes. Cook the masala till the oil separates.
5 Add turmeric pwd, red chili pwd diced onions & salt .Cook the onions till soft.
5-Now add chopped eggplant & mix well.
6-Towards the end add chopped coriander, Kasuri methi, slit green chilli & ghee amul.
