Top News

Material

Round eggplant: 1 large (approximately 400-500 grams)
Finely chopped onion: 2 medium sized
Finely chopped tomatoes: 2 large
Finely chopped green chilies: 2-3
Ginger-garlic paste: 1 tablespoon
Garlic cloves: 4-5 (to add to the eggplant)
Mustard oil: 3-4 tablespoons
Spices: 1/2 teaspoon cumin seeds, 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1/2 teaspoon garam masala.
Coriander leaves: finely chopped 
Salt: to taste
Method of preparation 
Step 1

First, wash and dry the eggplant. Now, make 3-4 deep incisions in the eggplant with a knife. Place garlic cloves and a little mustard oil inside these incisions. Apply a little oil to the outside of the eggplant as well. Now, fry it directly on the gas flame, turning it over and over, until the skin is completely black and the inner pulp is soft. After frying, let it cool, then peel and mash it.

Step 2:
Heat mustard oil in a pan. When the oil begins to smoke, add the cumin seeds. Add the finely chopped onion and sauté until golden brown. Then, add the ginger-garlic paste and green chilies, stirring occasionally for 1 minute.

Step 3:
Now add the chopped tomatoes to the pan. Add salt, turmeric, coriander powder, and Kashmiri red chili powder. Cook until the tomatoes are completely cooked and the spices release their oil. To make dhaba-style masala, it’s crucial to roast the spices thoroughly.

Step 4:
Once the masala is ready, add the mashed eggplant. Reduce the heat and sauté it with the spices for 5 to 7 minutes, allowing the smoky flavor to permeate the filling. Finally, add the garam masala and finely chopped coriander leaves and mix well.