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It is a dry dish which you would love to have with hot roti and daal.
1. Black brinjal- 1
2. Onion (chopped)- 1 medium
3. Tomato (chopped)- 1 medium
4. Garlic (chopped)- 5 to 6 cloves
5. Salt to taste
7. Green chilly (chopped)- 2
8. Cumin seed (jeera)- 1/2 tsp
9. Hing (asafoetida)- 1/2 tsp
First wash the brinjal well and soak the water with the help of napkin or towel. Make a long cut along the length of the brinjal. Also prick it well with fork/knife from all sides. Apply little oil all over the brinjal and place it on gas burner to roast it. While roasting it in this way you will get a nice aroma. Keep turning the brinjal after few minutes so that it gets roasted equally from all side. Now when the skin turns black and starts peeling off, turn off the heat and let the brinjal cool down to room temperature. Remove the skin of the brinjal and mash it properly. Now heat 2 tbs oil in a kadhai and add jeera, onion, green chilly and garlic to it. Fry it till onion turns translucent. Add tomato to it and the mashed brinjal. Mix well. Add hing and salt to it. Cook it for 6 to 8 minutes till the oil separates out. Serve it hot.