2 large eggplants
1 tomato, chopped
1 green capsicum, chopped
1 cup coriander, chopped
2 tablespoons yogurt
2 tablespoons oil
1 teaspoon cumin
Salt to taste
1 tablespoon chili powder
1/4 teaspoon turmeric powder
1 tablespoon cumin-coriander powder
1 teaspoon garam masala
1 teaspoon pav bhaji masala
1 teaspoon green chili paste
1/2 teaspoon ginger paste
Make a slit on the eggplants vertically from the center. (Don't remove the top or Dont cut it fully)
Now with the help of brush, apply some oil all over the eggplant and keep it for roasting on an open flame.
Cook it evenly on flame and roast fully cooked and check its tenderness with the help of knife, if the knife slides easily it is well cooked .
Let it cool down.
Peel the skin of the eggplant after roasting.
Mash the roasted eggplant with pav bhaji smasher and keep aside.
In a pan, heat oil.
Add cumin to it and let it splutter.
Add in chopped capsicum and tomatoes, cook for 2 minutes.
Add ginger paste, green chili paste and mix well.
Add chili powder, turmeric powder, cumin-coriander powder, garam masala, pav bhaji masala to it and mix well.
Add yogurt, half cup coriander, and mix well.
Cook for 5 minutes.
Now add mashed eggplants and salt, mix until well combined, and cook furthermore for 10 minutes.
Add rest of the coriander and mix.
Serve hot with rotlo, god, makhan, chaas, or hot milk.