1 eggplant large size, uniform dark color
1 onion, finely chopped
1 tomato, finely chopped or equivalent tomato puree
1 tablespoon green peas
1 green chili
1 -inch ginger, finely chopped
2 garlic cloves, finely chopped
1 teaspoon fresh lime juice
1 tablespoon fresh coriander, finely chopped
1 teaspoon red chili powder
1 teaspoon coriander powder
1/4 teaspoon garam masala
1/8 teaspoon turmeric powder
salt to taste
3 teaspoons canola oil or any other vegetable oil

1 Cut the eggplant into two pieces lengthwise from middle. Spread an aluminum sheet in broiler and place the eggplant pieces. Broil at 400 degrees F for 15 minutes. Reverse the side of eggplant and broil for another 15 minutes. The skin of the eggplant should become wrinkled and dark due to burning (light burning of the skin gives the real taste). Remove the eggplant and let them cool. Remove the skin of the eggplant pieces and smash/crush the eggplant inside by your hand. Keep aside.

2 Heat a nonstick frying pan and pour, garlic oil. When the oil is heated add onion and stir for 5-7 minutes on medium heat till they start turning light brown. Add ginger 1 Serve with chappati, bread, naan, tortilla, etc. can be used for making sandwich and burgers


when do you add the other ingrediants -like tomatoe,peas. etc..This recipe sounds great, but its really vague.
pamela, California

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