Ingredients:
- Aubergine 3
- Oil ½ cup
- Garlic (chopped) 1 tbsp
- Green chilies (chopped) 4
- Curry Leaves 15
- Red Chili Powder 1 tsp heaped
- Coriander Powder 1 tsp
- Turmeric ½ tsp
- Cumin Seeds 1 tsp
- Ginger Garlic 1 tsp
- Yogurt (beaten) 1 ½ cup
- Coriander Leaves ½ cup
Method:
- Greased bengan with little oil and grill on a open flame, for 10 -15 min or roast in oven Till bengan tender.
- Remove the skin from bengan and prick well with a fork heat oil in a kadahi
- Add chopped garlic, green chilies, curry leaves, add in dry seasonings with ginger garlic paste, cumin seeds
- Fry masala well adding little water
- Then add mashed bengan, cook for 10 mins
- Lastly add beaten yoghurt coriander leaves, mix well and remove,
