1 stout "beautiful" brinjal
1 medium onion, chopped
1 medium tomato, chopped
1/2-inch piece ginger, chopped
2 greed chillies, chopped
Coriander leaves, chopped
1/2 tsp turmeric powder
1 tsp salt or to taste
Mustard oil for sautéing and a little to rub on the brinjal
Take a small amount of mustard oil in your palm and rub it on the washed and dried brinjal. This will help you to take out the skin easily after roasting it.
Using an iron mesh, put the brinjal directly on the gas stove on medium high. Keep turning frequently to ensure uniform roasting. After some time the juices from the brinjal will start oozing out and the skin will get a charred look. Check the brinjal thoroughly with a knife for any uncooked side by making small insertions. The brinjal will most likely remain a little uncooked towards the bottom. For that, move the iron mesh a little away from the heat so that only the uncooked part remains on fire. Keep turning the sides till it is completely cooked. Remove from the heat and place it on a plate and let it cool. Next, slowly scrap off the skin with your hands until completely clean and no charred bits remain on the brinjal.
In a skillet, heat about 1 tsp oil and add the onions. Fry till translucent and then add the ginger and chopped chillies. Fry for 2-3 minutes. Next,add the tomatoes and fry some more time. Add the turmeric and salt and mix everything well. Mash the roasted brinjal with your hands and add it to this mixture. Stir well so that everything gets evenly mixed. Lastly, add the chopped coriander and remove from heat. Serve hot with roti or rice.