1 large Eggplant
1 medium Onion
2 tbsp oil
1/4 tsp Mustard seeds (Rai)
1/4 tsp Cumin seeds
1/4 tsp Ground Methi (Fenugreek)
1 tsp garam masala
2 Green Chillies
1 Tomato (optional)
salt to taste
Coriander leaves to garnish
Heat the oven to 350 deg. Apply oil on the eggplant. Bake it whole till its charred outside say 1/2 hour
When the pulp inside is cooked the eggplant will be wilted.
Peel off the skin and mash the pulp in a bowl.
Fry chopped onion, tomato add 1 tsp currypowder when oil oozes out add to the mashed eggplant.
Also add the smashed green chillies to it.
Put the garam masala and mix it properly.
Heat the oil and then season it or temper with mustard and cumin seeds.
Pour this hot oil in the prepared mixture of eggplant pulp.
Put salt to taste.
Mix it thoroughly and then garnish it with coriander leaves . Enjoy with Rotlo or Chapati or mani. I love to eat this with Parotha from Islamia on the Danforth in Toronto.