Cooking Mode: Gujarati Ringan Olo

Step 1 of 5

Roast whole eggplants directly over an open flame until skin is charred and flesh is completely soft; peel and mash.

Step 2 of 5

Heat vegetable oil in a pan, sauté chopped onions, garlic paste, and green chilies until golden.

Step 3 of 5

Add chopped tomatoes, turmeric powder, red chili powder, and salt; cook until oil separates.

Step 4 of 5

Stir in the mashed roasted eggplant and sauté on medium heat for 10 minutes.

Step 5 of 5

Serve hot with bajra or jowar bhakri.