*****INGREDIENTS*****
- 2 large aubergine
- 1 medium onion (finely chopped)
- 2 medium tomatoes (finely chopped)
- 2 green chillies (chopped)
1 tbsp ginger-garlic paste - 2 tbsp mustard oil or regular oil
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 2 tbsp fresh coriander leaves
Garnish
- Fresh coriander leaves
- Sliced onions
- Green chilli
*****INSTRUCTIONS*****
First wash the aubergine and roast them directly over flame or in the oven until the skin becomes charred and the inside turns soft.
Allow them to cool slightly, then peel off the burnt skin.
Mash the roasted aubergine well and keep aside.
Heat mustard oil in a pan and add cumin seeds.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chillies. Cook for 1 minute.
Add chopped tomatoes and cook until soft and the oil starts separating.
Add turmeric powder, red chilli powder, coriander powder and salt. Mix well.
Add the mashed roasted aubergine and mix everything together properly.
Cook on low heat for 8–10 minutes so all flavours combine nicely.
Add garam masala and fresh coriander leaves.
Mix gently and turn off the heat.
Garnish with coriander, sliced onions and green chilli.
Serve hot with roti or paratha with fresh lassi for an authentic smoky Panjabi taste from Panjab.
