Long weekends are always fun to have. But the after holidays blues are hard.I feel lazy to do anything around & just love to stuck myself on a sofa with a good drama. This long weekend is no different from the other, we went to beach, watched an idiotic movie "the World's End" & did a little shopping of grocery & other stuff. So now it's time for me to get back to reality & start working on the blogging marathon again. Wishing myself a good luck with that & I'm here sharing a regional dish for Maharashtra, Bengal, Orissa & Bihar. (Acc. to wikipedia) This dish has a smoky flavor to it becoz of grilling it on a stove top & that makes this dish more delectable.
Yields : 2 Servings
1 Large eggplant/brinjal
½ Cup chopped onions
1 Cup chopped tomatoes
1 Tsp. ginger garlic paste
1 Tsp. garam masala
1 Tsp. paprika
½ Tsp. turmeric
1 Tsp. mustard
1 Tsp. jeera
1 Tbsp. Olive oil
1 Tbsp. Cilantro for garnish
Salt
- Place eggplant on your stove top & cook it in medium heat. Rotate the eggplant on the burner to cook it on all sides. You can see the brinjal getting softer on all sides & that is when you switch off heat.
- Allow it to cool for at-least 15mins on your counter top. Then peel the outer burnt skin & keep the pulp aside. Mash the brinjal without any lumps.
- Heat pan with oil & to that add mustard
& jeera. Once the mustard starts jumping add the onion to pan.
- Sauté them for few minutes. To that add ginger
garlic paste & fry for few seconds.
- Add tomatoes to pan along with turmeric, garam
masala powder, and paprika & salt.
- Close it with a lid allowing tomatoes to cook
& once they are done add the mashed eggplant to pan. Mix well & cook on
low heat for 5mins.
- Switch off heat & garnish it with cilantro.
Serve it with roti , naan & chapati.
Serve it with roti , naan & chapati.
