• 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
  • Salt
  • Oil

    Take a large Brinjal (750 gms) approx.

Wash under running Tap.

Make some slash (deep cuts) in the same.

Put it on medium flame to roast.

Once the outer skin dries up, the roasting is done.

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.

    Mash the pulp well.

Put Onion, coriander powder, Cumin powder, Kitchen King masala/Garam masala.

Add Red chili powder and salt on top of the pulp.

     Sprinkle some coriander leaves (finely chopped)

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.

    Mash well and add Lime juice as per taste. Garnish with coriander if needed.

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)