Large purple eggplant – 1
Tomato -2 chopped
Red onion – 1/4 of 1
Spring onion – 6-8 chopped
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
Red chili pd – 1/2 tsp
Turmeric pd- 1/3 tsp
Asafoetida – a small pinch
Garam masala – 1/2tsp (I used tawa masala love the amchur flavor in it )
Salt to taste
Wash the eggplant well. Cut diagonally into two. Grease the pieces well with veg oil and keep it on lined baking pan.
Preheat oven to 400 F (or higher if you want real charred look 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.
Heat 2 tsp veg oil and add cumin seeds when it sizzles add the ginger ,garlic,green chili and onion chopped ,spring onion chopped and 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 bajra roti / rotla, thepla, chapatti or any other flat bread.