Punjabi Roasted Eggplant

Name: Punjabi Roasted Eggplant
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 Brinjal big piece; 1 Tomato big piece; 1.5 spoon Mustard oil; 4 Garlic cloves (finely chopped); 1 Green chilli (finely chopped); to taste Salt; 1/4 cup Onion (finely chopped); 1/4 cup Coriander leaves; 1/4 teaspoon Turmeric powder; 1/4 teaspoon Garam masala powder; 1/4 teaspoon Red chilli powder

Nisha Srivastava @cook_9617683

#dipsandsauces

Nisha Srivastava @cook_9617683

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Ingredients

2 servings

1Brinjal big piece
1Tomato big piece
1.5 spoonMustard oil
4Garlic cloves (finely chopped)
1Green chilli (finely chopped)
to tasteSalt
1/4 cupOnion (finely chopped)
1/4 cupCoriander leaves
1/4 teaspoonTurmeric powder
1/4 teaspoonGaram masala powder
1/4 teaspoonRed chilli powder

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Steps

1

Take a pan add oil then add garlic saute then add green chilli and onion fry for 1min.
2

Roast the brinjal and tomato on the flame then peel it off and mashed it.
3

When onion is light brown add turmeric powder, red chilli powder and gram masala fry for 1min.
4

Add mashed brinjal and tomato fry for 2min then add coriander leaves mix it well.
5

Punjabi Roasted Eggplant is ready to serve serve it by garnish of coriander leaves and with pakora.