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Garma
Garam More |
Rasoi |
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Ingredients:
Method : Wash and wipe the brinjal. Roast it over direct flame for a few mintues, turning it often so that it cooks evenly. Roast till the brinjal shrinks, blackens and starts peeling off. Cool,peel and mash the brinjal. Heat the oil in a pan.Add the asafoetida and cummin seeds and saute till the seeds are light brown in colour. Add 1/2 the chopped onion, ginger, garlic and green chillies. Saute on a low flame for about 5 mintues, stirring continously. Add the chopped tomato, mashed brinjal, chilli powder,turmeric powder and salt. Cook covered on a low flame for about 5 mintues. Mash the brinjal thoroughly with the back of a ladle and add the remaining onion. Cook uncovered on a high flame for 2 mintues, stirring continuously. Add the garam masala and mix well. Garnish with chopped coriander leaves and green chillies. Serve hot with roti, naan or paratha.
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1 large Brinjal