Ingredients

• 2 - large eggplants (Brinjals)
• 2 - tomatoes, chopped
• 3 tbsp - oil
• 2 - onions, chopped finely
• 1 tsp - minced ginger
• 1 tsp - turmeric powder
• 2 tsp - chilly powder
• 1/2 tsp - cumin powder
• 1 tsp - coriander powder
• 1 tsp - garam masala or all spice powder
• salt to taste
• 1 tsp - ground pepper
• 2 tbsp - chopped coriander leaves

How to Make Eggplant Scramble

• Cut the eggplants/brinjals in fairly big pieces and soak in salt water for some time.
• Heat oil in a suitable plan and add the onions and minced ginger.
• Stir fry for a few minutes till the onions turn slightly brown.
• Add the chopped tomatoes, turmeric powder, chilly powder, cumin powder, coriander powder, garam masala/spice powder, pepper and salt and simmer till the tomatoes turn pulpy and the oil separates from the mixture.
• Add the eggplant/brinjal pieces and mix well.
• Cook covered on low heat till the egg plants turn to pulp.
• Remove from heat and mash the cooked eggplants to get a pulp.
• Garnish with chopped coriander leaves.
• Serve as a side dish.
• Recipe Courtesy: Anglo-Indian Recipes