1 large Brinjal ( Obergeine or Egg Plant)
2 tablespoons Oil
1 pinch Asafoetida (Heeng or Hing)
1/2 teaspoon Cumin seeds ( Jeera)
1 large Onion
1 tablespoon Chopped ginger
1 teaspoon Chopped garlic
1 teaspoon Green chillies
1 large Chopped tomatoes
1 teaspoon Chilli powder
1/2 teaspoon Turmeric powder
1/2 teaspoon Garam masala
Salt (As per taste)
1. Wash and wipe the brinjal.
2. Roast it over direct flame for a few mintues, turning it often so that it cooks evenly.
3. Roast till the brinjal shrinks, blackens and starts peeling off.
4. Cool, peel and mash the brinjal.
5. Heat the oil in a pan.
6. Add the asafoetida and cumin seeds and saute till the seeds are light brown in colour.
7. Add 1/2 the chopped onion, ginger, garlic and green chillies.
8. Saute on a low flame for about 5 mintues, stirring continously.
9. Add the Garam Masala and cook for a minute
10. Add the chopped tomato, mashed brinjal, chilli powder,turmeric powder and salt.
11. Cook covered on a low flame for about 5 mintues.
12. Mash the brinjal thoroughly with the back of a ladle and add the remaining onion.
13. Cook uncovered on a high flame for 2 mintues, stirring continuously.
14. Add the garam masala and mix well.
15. Garnish with chopped coriander leaves and green chillies.