|1 large Eggplant||1 tsp Mustard Seeds||Oil|
|1 small Onion||1 tbsp Grated Ginger||Salt|
|1 large Tomato||1 pinch Garam Masala||Sugar|
|1 tsp Chilli Powder|
|1 tsp Dhania Jeera|
|1 pinch Aamchur|
|1 tsp Kitchen King|
|1 tbsp Fresh Cream|
Wash and dry the eggplant. Poke holes all over the eggplant with a fork. Rub a little oil all over its skin and cook on direct flame until skin starts to burn and shrink.
Set it aside until it cools completely.
Heat Oil ina skillet and add the mustard seeds and after they splutter add the finely chopped ginger and garam masala.
Add the finely chopped onions and saute.
Sprinkle a little sugar on the onions and leave on low flame for 5 minutes to caramelize.
Once brown, add the finely chopepd tomato and saute until the onions and tomatoes mesh into a pulp.
Add turmeric, chilli powder, dhania jeera, aamchur, kitchen king and salt.
Cook on low flame for 5 mins until raw smell of the masalas is gone.
Peel the burnt eggplant and mash the flesh in a food processor
Add this pulp to the masala and continue to cook for 10 minutes.
Blend in the fresh cream and switch off the stove immediately.
Garnish with lemon juice and dhania and serve.
Try poking very thin deep holes to ensure even cooking of the eggplant.
Hold eggplant with tongs over the flame to avoid injury.