Printable Recipe
Ingredients:
Large purple eggplant – 1
Tomato -2 chopped
Red onion – 1/2 of 1
Garlic -3 flakes chopped
Ginger – 1″ piece chopped
Green chili -1 chopped
Cumin seeds- 1 tsp
Lime juice -1/2 of 1 lime
Fresh chopped coriander leaves- a small bunch

Dry ingredients:
Red chili pd – 1/2 tsp
Turmeric pd-  1/3 tsp
Asafoetida – a small pinch
Garam masala – 1/2tsp (I used tawa masala #MDH brand )skip masala if u do not have.
Salt to taste

Method:
Wash the eggplant well. Traditionally eggplant is roasted on open flame or gas top until skin is charred and inside is cooked If u want a mess free method u need to follow below step
Cut diagonally into two. Grease both the pieces well with veg oil and keep it on lined baking pan.
Preheat oven to 400 F and keep the baking pan on top rack. Roast for 15 minutes on one side turn and continue for 10 minutes and then go on until the inside is soft when poked. The peel will look charred. Take the eggplant out and keep it covered for sometime until it cools down. Simply peel off the skin like a sticker. Chop if u dont mind chunks.I have ground the eggplant here to avoid chunks.

Heat 2 tsp veg oil and add cumin seeds when it sizzles add the ginger ,garlic,green chili and onion chopped saute until the raw smell goes then add all the dry powders saute for few more minutes.
Add tomatoes continue sauteing when its slightly cooked add the roasted eggplant (I have ground it to coarse paste). Cover and cook for ten minutes on low flame
Switch off stove and add lime juice and coriander leaves stir until well combined.
Serve along with  roti / chapatti or  any other flat bread.

Note : You may add fresh green peas while adding tomatoes.
The mash stays good in refrigerator for up to a week.

Hope you will give it a try and let me know.
Meena

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