2 large Brinjals (eggplant)
1 tablespoon oil
2 medium Onions chopped
4 Tomatoes chopped
Salt to taste
3 tsp Red chilli powder
2 tablespoons Fresh coriander leaves chopped
5-7 garlic cloves chopped
small piece of ginger chopped
Roast the brinjal on a medium flame till well cooked and the skin has charred completely.
Cool, peel and mash the roasted brinjals.
Heat the oil in a non-stick pan and saute ginger and garlic till light brown.
Add onions and saute till golden brown.
Now add tomatoes, salt and chilli powder, and saute till the mixture is cooked and the oil rises to the surface.
Add the mashed brinjal and mix well. Lower the heat and cook for four to five minutes on low to medium flame.
Add half of the chopped coriander and mix well. ( Here you can add 2-3 spoons of desi ghee or clarified butter for extra flavor).
Garnish with left chopped coriander and serve hot with naan, prantha, chapati or bread.