- 1 Egg Plant
- Pinch of cumin seed
- Half garlic, fine chopped pieces
- 1 big onion, chopped
- 1 tomato, chopped
- Half table spoon of salt
- Half table spoon of turmeric
- Half table spoon of green chilli
- 1 spoon ginger chopped pieces or paste
- 1 table spoon of coriander powder
- Some fresh green coriander leaves
Cut an egg plant in half longitudinally. Place it with cut side down on a china plate. Cook for 15 minutes in microwave. Peal skin and mesh to break all strigy material into small fragments. Keep it aside.
Now heat 2 spoon full of olive oil or ghee in a pan.
Add a pinch of cumin seeds and one spoon of garlic (paste or chopped) and fry for not more than half half minute.
Now add chopped onions and cook them for a couple of minutes. Add some salt and then again cook it for few more minutes until onions turn light brown in colour.
Now add one spoon ginger paste or chopped ginger. Fry that for less than half minute.
Now add all the spices according to the quantity of the vegetables and your taste. For example, Half table spoon of each: salt, turmeric, green chilli,
Add the previously prepared egg plant to this tarka and mix well.
Add one table spoon of coriander powder in the end.
Garnish with fresh green coriander leaves.