|Cumin seeds||1⁄2 Teaspoon|
|Ginger||1 Tablespoon, chopped|
|Garlic||1 Teaspoon, chopped|
|Green chillies||1 Teaspoon|
|Tomatoes||1 Large, chopped|
|Chilli powder||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
Wash and wipe the brinjal. Roast it over direct flame for a few minutes, turning it often so
that it cooks evenly. Roast till the brinjal shrinks, blackens and starts peeling off.
Cool,peel and mash the brinjal. Heat the oil in a pan.
Add the asafoetida and cummin seeds and saute till the seeds are light brown in colour.
Add 1/2 the chopped onion, ginger, garlic and green chillies.
Saute on a low flame for about 5 minutes, stirring continuously.
Add the chopped tomato, mashed brinjal, chilli powder,turmeric powder and salt.
Cook covered on a low flame for about 5 minutes.Mash the brinjal thoroughly with the
back of a ladle and add the remaining onion. Cook uncovered on a high flame for 2
minutes, stirring continuously.
Add the garam masala and mix well. Garnish with chopped coriander leaves and green