One Big Baigan (Eggplant): about 500 gms.
Onion: One cup (chopped)
Tomato: one cup
green chilly: two (finely chopped)
Ginger: 1" piece (grated or crushed)
Garlic: 6-7 flakes (chopped finely)
Green coriander: for garnishingAmchoor (dry mango powder): 1 tspn
coriander powder: 3 t spn
haldi (turmeric): 1/2 tspn
red chilly powder: 1/2 tspn
Rai (mustard): 1 tspn
garam masala: 1/2 tspn
oil: 3 tbspn
Roast baigan on gas flame, and peel off the shell. Remove the cover and mesh it.
Heat oil, add rai till it splutters, add green chilly, garlic and ginger and saute it for half a minute. Add onion, cook till brown. Add tomato, cook well (sauting it) till starts leaving oil. Add coriander powder, haldi, amchoor and cook till masala is roasted. Add red chilly powder mix well. Add meshed roasted baigan and mix well. Cook covered for 8-10 minutes. Cook open sauting well for 5-6 minutes. Add garam masala and remove from fire. Serve with coriander garnishing.