Ingredients
3 large brinjals / Aubergines
3 large cloves garlic *fresh*
6 green chillies
Olive oil
Method
Rinse the brinjal and make slits on either side but keeping the shape together.
Slice the garlic pods into thin slivers and slice the chillies in half.
Stuff the brinjals with garlic and the slit chillies.
Rub with oil and either grill over a gas flame, coals, or air fry for a half hour on 200 degrees, turning halfway. The skin should be charred and wrinkly.
Once cooled, peel off the skin and mash the garlic, chilli, and garlic to a thick pulp. Add salt to taste.
In a pan, add two tablespoons butter or ghee, a teaspoon cumin (jeera seeds), two cloves sliced garlic, a dried red chilli, three curry leaves and…