Name: Eggplant Masala recipe by Manisha Shukla at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: Eggplant - 250 grm; Onions - 2 Large; Tomato - 2 Large; Garlic, crushed - 1 tsp; Ginger, grated - 1 tsp; Coriander powder - 2 tsp; Garam masala - 1 tsp; Coconut grated - 1 tbsp; Ajwain - 1/2 tsp; Asafoetida - 1/4 tsp; Salt, chilli powder, turmeric - to taste; Coriander leaves, finely chopped - 1 tsp; Mint leaves - 8 to 10 ( finely chopped); Curd / fresh cream( malai) - 1 tbsp; Oil - 1 tbsp

ABOUT Eggplant Masala RECIPE

A delicious eggplant masala recipe with minimum oil.

Ingredients Serving: 3

Eggplant - 250 grm
Onions - 2 Large
Tomato - 2 Large
Garlic, crushed - 1 tsp
Ginger, grated - 1 tsp
Coriander powder - 2 tsp
Garam masala - 1 tsp
Coconut grated - 1 tbsp
Ajwain - 1/2 tsp
Asafoetida - 1/4 tsp
Salt, chilli powder, turmeric - to taste
Coriander leaves, finely chopped - 1 tsp
Mint leaves - 8 to 10 ( finely chopped)
Curd / fresh cream( malai) - 1 tbsp
Oil - 1 tbsp

Instructions

Chop Onions and Eggplants long ( in strips).
Heat oil in a pan. Add asafoetida and ajwain. When it splutter add chopped Onions. Saute for 2 minutes, add ginger, garlic and all the other masalas.( coriander powder, turmeric and chili,)
Add grated coconut, saute for 2 minutes then add Brinjal. Stir and add salt. Saute for a minute, cook covered.
As Brinjal gets cooked add tomato and cover for a minute. Add curd/ fresh cream ( malai) and mint leaves.
Your Eggplant masala is ready. Serve with Roti/ Paratha / Bhakhri / Bajra roti and curd raita. This also goes well with daal rice or Khichadi.

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