It is a vegetarian dish that is prepared by mincing eggplant that is grilled over charcoal or direct fire. It is said to have originated from the Punjab region and is widely popular all over the Indian subcontinent today.
Serves: 10 portions
INGREDIENTS
Oil mustard 100ml
Garlic 30gms
Ginger 30gms
Green chilli 20gms
Red chilli whole dried 5gms
Onion 400gms
Red chilli kashmiri 50gms
Coriander powder 60gms
Tomato large 600gms
Onion-tomato masala 250gms
Eggplant 2kg
Salt 15gms
Jeera powder 5gms
Garam masala 5gms
Coriander leaves 20gms
Cloves 5gms
Ghee 30gms
METHOD
1. Roast the eggplant till it is completely soft. Peel, deseed and chop it.
2. Take mustard oil in a pan and add whole jeera, and dried red chilli whole.
3. Then add chopped ginger, garlic and green chillies.
4. Add chopped onion and cook till it is brown.
5. Add red chilli powder and coriander powder.
6. Add chopped tomatoes and cook.
7. Add roasted eggplant and cook nicely and then add salt.
8. Finish with jeera powder, garam masala, coriander leaves and lemon juice.
9. Smoke the mixture with cloves and ghee.
Comments