Time to cook
A well-liked Punjabi dish from North Indian cuisine that is made with a mash of roasted eggplant, onions, tomatoes, herbs, and spices.
Red Chilli Powder
After rinsing the eggplant (brinjal), pat it dry with a kitchen towel.
Slice the eggplant (brinjal), from the base to near the stem, creating four sections but keeping it attached to the stem.
Apply a thin layer of oil over the eggplant (brinjal).
Place the eggplant (brinjal) on direct heat over medium or medium-low flame. Turn it every 2 to 3 minutes until it's tender and easily pierced with a knife or fork.
Immerse the cooked eggplant (brinjal) in water to cool, and then remove it.
Once it has cooled down, peel off the burnt skin from the eggplant (brinjal) and then chop it or mash it up.
In a kadai (wok) or frying pan, heat oil, and add finely chopped onions and garlic. Sauté until they soften and become translucent without browning.
Add chopped green chilies and tomatoes. Sauté until the tomatoes turn pulpy, and oil separates from the mixture.
Stir in red chili powder and add the chopped or mashed brinjal. Mix well.
Season with salt and sauté for 4 to 5 minutes on low to medium-low heat.
Garnish with coriander leaves and serve hot.