Eggplant ; 1 big size
Chopped onion : 1/2 cup
Chopped tomato : 1/2 cup
Chopped ginger : 1 tsp
Chopped garlic : 1 tsp
Green chilly : 1
Red chilly powder : 1 tbsp
Garam masala powder : 1 tsp
Cumin seeds : 1/2 tsp
Dry roast the cumin seeds and grind to a fine powder in mortar pestle and keep aside.
Apply some oil over the eggplant, put it on medium flame of fire to roast.
Turn it often for even cooking.
When it turns black , remove from flame and let it cool.
Remove the skin and mash it .
Heat 1 tbsp oil in a pan, add chopped ginger, garlic, chopped green chilly and fry.
Add chopped onion, tomato and fry for a minute.
Add red chilly powder, garam masala powder , salt and fry till oil separates.
Add mashed eggplant now, 1/4 cup water , mix and let it boil for few more minutes in low flame.
Finally add the cumin ground cumin powder, coriander leaves, mix well and remove from flame.
Serve with roti.