300-400 gms Baigan (Brinjal/Aubergine)
1 medium sized Onions
1 small Tomato
2 tsp Jeera (Cumin Seeds) Powder
1 tsp Dhania (Coriander Seeds) Powder
½ tsp Red Chillie Powder
3 tbsp Oil
Salt to taste
- Cut the baigan into big pieces and boil them till soft. After they have cooled, gently take out the peals from the baigan pieces. You may peel the baigan before boil them to make it easier for you. If the baigan are very fresh you may not peel them at all.
- Mash the baigan well and leave aside.
- Chop the oninons and the tomatoes.
- Heat the oil in a pan and add the onions. Fry till translucent.
- Add the jeera, dhania and the red chillie powder. Add a little water and fry the masala.
- Once dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smoothe paste.
- Now add the tomatoes and a bit of salt. Adding of the salt will soften the tomatoes quickly and allow it to mix with the masala well.
- Cook this for some more time till oil starts to leave the sides.
- Add the baigan and the remaining salt according to your laste.
- Stiring continuosly, cook till the water from the baigan evaporates.
- Now add the egg and mix it well.
- Continue to stir till the egg gets cooked well and it's fully blended into the baigan. Also you should ensure that the water has fully evaporated.
- Now remove from heat and serve hot with steamed rice or roti.
*Strict vegetarians, may omit adding the egg.