2 Baingan(Egg Plants) – big round ones

1 tbsp oil

1 tsp Zeera (cumin seeds)

1 1/2 cup onions-thinly sliced

1 tbsp green chillies-slit lengthwise

1 tsp red chili powder

1 cup tomatoes-finely chopped

1 cup tomatoes-freshly pureed

1 tsp Garam Masala

Dhaniya (Coriander/cilantro) leaves to garnish



  • Roast the eggplants directly over a flame or on a grill till the skin becomes light brown (approx. for 5 minutes). This gives it a smoky flavor.
  • Prick in a few places all around and cook covered at HI for 10 minutes.
  • Wait until it is cool enough to handle and peel off the skin, mash the flesh and keep aside.
  • Use a wok to heat oil adds zeera (cumin seeds) till they sparkle.
  • Sauté half the onions and cook covered till brown, turning once.
  • Add the green chillies and the remaining onions.
  • Cover and cook for 5 minutes, till excess liquid dries up and the onions get tender.
  • Mix in the chili powder, salt, tomatoes and pureed tomatoes.
  • Cook covered for 15 minutes, till the extra moisture dries up.
  • Add the roasted and mashed egg plants, mix well and cook covered for 5 minutes.
  • Mix in the Garam Masala and cook covered for 2 minutes and serve garnished with dhaniya (coriander leaves).
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