Ingredients
Scale to what I have
- 2 large eggplants
- 30 ml vegetable oil
- 1 tsp cumin seeds
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tomatoes, chopped
- 1 green chili, chopped
- ½ tsp turmeric
- 1 tsp coriander powder
- 1 tsp chili powder
- ¾ tsp salt
- 5.9 g cilantro, chopped
- 4 chapatis
Method
- Roast the eggplants over a flame or in a hot oven until charred and collapsed, then peel and mash.
- Cook cumin seeds, onion, garlic, ginger and chili in oil until soft. Add tomatoes and spices.
- Fold in the eggplant and cook for 8 minutes. Garnish with cilantro and serve with chapati.