Eggplant - 2,
White part of spring onion - 2 cup,
Green part of spring onion - 1 1/2 cup,
Ginger paste - 1 tbsp,
Garlic paste - 1 tbsp,
Green chilli (finely chopped) - 1 tbsp,
Tomato (finely chopped) - 1 1/4 cup,
Peanut Oil - 4 tbsp,
Cumin seeds - 3/4 tsp,
Asafoetida - 1/2 tsp,
Coriander & cumin powder - 2 tbsp,
Turmeric powder - 1/2 tsp,
Salt - to taste,
Red chilli powder - 3 tbsp,
Coriander(finely chopped) - 2 tbsp.
Wash eggplant properly and dry with kitchen napkin.
Give it couple of slits and apply little oil all over. Roast on stove top.
Turn eggplant after every few minutes to cook evenly. Roast till eggplant cook well and become soft. To check, if its cook well, prick a knife. If pricked knife go through easily, its done.
Now chop peeled eggplant with spoon or knife.
Remove the top from eggplant and keep chopped part in a plate.
Heat oil in a pan. Add cumin seeds followed by asafoetida, white part of spring onion, garlic and ginger paste.
Cook till onion becomes translucent and raw flavor of ginger and garlic reduces. Now add tomatoes followed by salt and turmeric powder. Cook till it becomes soft and mushy.
Add chopped eggplant and cook for 2-3 minutes on medium flame.
Cook for 2-3 minutes. Add coriander and mix well. Serve with meal.
Peanut oil can be replaced with any other cooking oil.
Add boiled green peas with green part of spring onion if you wish to.
Adjust amount of oil and spices as per taste.