Serves three to four people.
Ingredients:
- Medium-sized eggplant – 1
- Chopped onions – 2 tablespoons
- Chopped green chili (or fried dry chili) – 4 to 5
- Chopped garlic – 1 teaspoon
- Chopped coriander – 2 tablespoons
- Salt – 1 teaspoon (as needed)
- Mustard oil – 2 tablespoons
Traditional Preparation using Gas Stove:
- Clean and rinse the eggplant.
- Stab it a few times with a fork to poke holes on either side.
- Rub it in a bit of oil and then wrap it inside an aluminum foil.
- Turn on the gas stove to medium and place the aluminum wrapped eggplant in the fire.
- Keep turning it over every 10 minutes for 30 to 40 minutes. This guarantees all sides are heated evenly.
- Turn off the heat once the eggplant is soft and tender.
- Remove the eggplant from the foil and peel off the charred skin.
- Mash the remaining pulp using a large spoon in a separate bowl.
- Keep aside.
- Saute the garlic and green chili with a bit oil in a separate pan.
- Remove from heat and mash together the garlic, green chili, onions and salt by hand.
- Once completely mixed, add in the eggplant and mash more.
- Finally, add in the mustard oil and coriander, and continue mashing until thoroughly mixed.
- Serve with rice.
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