Preparation:
Place eggplant under preheated broiler for about 15 minutes, turning halves frequently until skin becomes black and flesh soft. Carefully peel off skin and mash flesh. Heat oil in karai or saucepan over medium heat and fry onion until soft. Add tomatoes, coriander leaves and green chilies and for another 2-3 minutes. Add eggplant flesh, turmeric, chili, coriander and salt; mix. Fry another 10-12 minutes and serve hot with chappatis. |
