Aubergines: 3 large
Onions: 2 medium (chopped)
Tomatoe: 1 medium (chopped)
Green chillies: 2 medium (chopped)
Cilantro: 2 tbsp (chopped)
Dry mint: 1 tsp
Cumin seeds: 1 tsp
Cumin seeds: 1/2 tsp (crushed)
Coriander seeds: 1/2 tsp (crushed
Chilly flakes: 1/4 tsp
Turmeric powder: 1/4 tsp
Salt to taste
Juice of 1 lime
Oil: 2 tbsp
Garlic paste: 1 tsp
Directions:
- Wash the Aubergines, and dry roast in the oven or pan.
- Pierce with a knife to test for softness.
- Add them to a bowl of cold water to remove the skin. Mash the aubergines.
- Heat the oil and add the chopped onions and the cumin seeds, till the onions is translucent.
- Add the garlic paste and fry for two minutes.
- Add the tomatoes, turmeric, crushed coriander and cumin seeds, fry for two minutes.
- Add the mashed aubergines, chopped cilantro, green chilly, chilly flakes and mint. Cover and cook on very low heat for seven minutes.
- Cook uncovered for a couple of minutes, stirring as it cooks.
- Add the mint leaf and lemon juice.
- Serve with nan or paratha.
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