Instructions: Choose healthy firm brinjals.

Hold over a direct flame with stalk.

Turn and evenly burn till skin is charred.

Repeat for other brinjal. Cool a bit.

Hold under running water and gently scrape skin.

Remove stalks, put brinjal in a large bowl. Mash well.

Heat oil in a heavy saucepan.

Add ginger garlic, stir. Add onions, stir fry till pink.

Add tomatoes, all dry masalas, simmer till oil separates.

Add lemon juice, coconut, brinjals, coriander and salt.

Stir, simmer till oil separates again.

Garnish with coriander, serve hot with parathas, etc.

Making time: 20 minutes

Makes: 4 servings

Shelflife: fresh or freeze for further use.

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