This recipe requires only a few ingredients. Charring the eggplant on either an open flame or grill is essential to produce the smoky taste of this dish.
1 Big Eggplant
1 Onion, thinly sliced
2 Tomatoes, chopped
2 Green Chilis
2 Cloves Garlic, chopped
1″ inch Ginger, chopped
Pinch of Asafoetida (hing)
Pinch of Garam Masala
Salt to Taste
¼ tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Red Chili Powder (or to taste)
Cilantro Leaves for Garnish
Grill the eggplant on open flame from all sides till completely charred and soft. Cool, peel, and mash. Heat 2 tbsp canola oil in a medium heavy-set dish. Add hing. Saute onions on medium-low fire till dark brown in color. Add garlic, ginger, tomatoes, green chili, and all dry spices except garam masala. Saute on medium heat till the tomatoes are reddish-brown and till you see oil seeping through the gravy. Add mashed eggplant, mix well, and simmer on low heat covered till the eggplant is cooked (10-15 minutes). Sprinkle garam masala. Serve warm with chopped cilantro and choice of Indian bread (roti, naan, parantha).
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