1 large brinjal
1 medium sized onion finely chopped
1 green chillie
1/4 tsp red chilli powder
2-3 tbsp finely chopped coriander leaves
1 sprig curry leaves
oil for tempering
salt to taste
1 tsp mustard oil (optional)
Wash and wipe dry the brinjal.
Prick holes in the brinjal on all the sides using a fork, brush a coating of oil on it.
Roast the brinjal in hot oven or on an open fire.
Once it gets roasted evenly, dip it in cold water.
Remove the charred skin of the brinjal.
Mash it thoroughly, such that there are no lumps of brinjal left.
Heat oil in a pan. Add mustard, once it starts to splutter add curry leaves and wait till it splutters.
Add the chopped onions fry lightly...let the crispyness remain.
Add the mashed brinjal, green chilli,red chilli powder, salt and mix well.
Cook for sometime. Take off the flame.
Add chopped coriander leaves, mustard oil (optional) and mix well.
Serve with chapaties or phulkas.