FOUR SLIT

firstly, take large-sized brinjal and make 4 slits.

1

GARLIC - 3 CLOVE

stuff in 3 garlic and 1 chilli in each slit.

2

OIL - 1 TSP

grease the baingan with oil as it helps to peel off the skin easily once roasting.

3

PLACE ON BURNER

start roasting on gas stove flipping occasionally.

4

COOKED COMPLETELY

roast until brinjal turns dark and cooked completely from inside.

5

PEEL SKIN

cool the baingan completely and start to peel the skin off.

6

CUT HEAD

take off the head of brinjal and check if the brinjal is cooked completely from inside.

7

MASH SMOOTH

mash the eggplant with the help of a fork. keep aside

8

DRIED RED CHILLI - 1 

in a large kadai heat 2 tbsp oil and saute 1 tsp cumin, 1 dried red chilli, 1 inch ginger and 2 clove garlic.

9

ONION - 1 CHOPPED

saute 1 onion until it shrinks slightly.

10

CORIANDER POWDER

further add ½ tsp chilli powder, 1 tsp coriander powder and saute till spices turn aromatic.

11

TOMATO - 1 CHOPPED

add in 1 tomato and saute until tomatoes turn soft and mushy.

12

ROASTED BAINGAN

now add in roasted and mashed brinjal along with 1 tsp salt.

13

MASH - 5 MINUTES

mix and mash for 5 minutes or until flavours are well combined.

14

CORIANDER - 2 TBSP

add ½ tsp garam masala and 2 tbsp coriander. mix well.

15

READY TO EAT

add ½ tsp garam masala and 2 tbsp coriander. mix well.

16