- 1 large Brinjal
- 1 Big Onion (finely chopped)
- 1 teaspn Cumin powder
- 1 teaspn Corriander powder
- 1 teaspn Cumin seeds
- 4-5 Garlic cloves
- 4-5 Curry Leaves
- 2 teaspn Red chili powder
- 2 teaspn Kitchen King / Garam Masala
- Fresh Corriander leaves
Wash under running Tap.
Make some slash (deep cuts) in the same.
Put it on medium flame to roast.
Remove from the fire and peel it clean.
Take care to peel only the outer burnt covering.
You will have a roasted cleaned pulp of brinjal ready with you.
Put Onion, coriander powder, Cumin powder, Kitchen King masala/Garam masala.
Add Red chili powder and salt on top of the pulp.
Give a chaunk/tadka (ref: http://en.wikipedia.org/wiki/Chaunk) with oil, cumin seeds,Crushed garlic and curry leaves.
Mix the chaunk on top of the entire mixture as shown.
Serve with Roti/Chapati/Naan (Indian Bread) or have as a veg dish along with Rice preparation.
Mix plain curd to get a milder taste of it(optional)