Roasted eggplant curry on a cold fall day is just perfect. The smoky taste of eggplant after roasting it lingers for a while. This Punjabi favorite is a great way to have eggplant. Goes well with rotis.
2 baby eggplants, wash and roast on your stove
2-3 tbsp mustard oil
1 tsp cumin seeds
1 onion chopped
2-3 green chilies chopped
1 tomato chopped
1/4 cup chopped coriander leaves
1 tsp turmeric pd
1 tsp chili pd
1 tsp coriander pd
Salt to taste
Roast the eggplants on your stove till the skin blackens. Cool, remove the burnt skin, was lightly and chop it up.
Next heat oil, add cumin seeds. Add the onions and fry till pink. Next add the dry powders, tomatoes and chilies. Fry for 5-6 mins. Then add the eggplant and remaining ingredients. Cover and simmer for about 5-6 minutes. Serve with rotis.
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