Ingredients
Eggplant-2 (200g each), oil-1/2tsp+2tbsps, finely chopped onion-120g, dry red chili-2; broken into pieces, green chili-1-2,chopped, chopped tomato-50g, red chili powder-1/4tsp or to taste, salt to taste egg-1
Cooking Method
Step 1. Run a few drops of oil and hold the eggplants with stems over fire, to burn skin. Turn and evenly burn till skin is charred. Hold under running water and gently scrape the skin. Remove stalks, put eggplant in a bowl. Mash well.
Step 2. Heat 2tbsps oil in a pan, add red chili and fry till brown. Add chopped onion and fry till soft and golden. Add green chili, tomato, red chili powder and salt to taste. Stir-fry for a few seconds.
Step 3. Add egg and mix well. Add roasted eggplant and cook over medium flame till oil comes out.
Step 4. Cook over high flame for a few minutes. Turn off the flame.
Step 5. Decorate with chopped coriander(optional) and serve with ROTI, PARATHA or STEAMED RICE.
Photo Courtesy : Fry the red chili
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Photo Courtesy : Remove stalks
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Photo Courtesy : Scrape the skin
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Photo Courtesy : Eggplants
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Photo Courtesy : Roasting the eggplants
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Photo Courtesy : Fry the onion
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Photo Courtesy : Add green chilies
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Photo Courtesy : Add tomato
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Photo Courtesy : Add roasted eggplant
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Photo Courtesy : Ready for you!
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