This recipe is a great special occasion meal that is so simple to prepare. The chappathi is the same as tortilla which is an unleavened bread that can be prepared in minutes at home.
the eggplant and prick the skin with a fork two or three times (so it doesn't
explode in the broiler). Place it in a baking tray and broil the eggplant until
the skin is completely charred. Remove from the broiler and leave it to cool.
Once it is cool to touch slit the eggplant open and scoop out the pulp and keep
it aside. It should yield roughly 250 gm or 1 cup of pulp.
all the vegetables and keep them ready. Heat the oil in a saucepan, and add the
mustard seeds, cumin seeds and cover the pan. Once the seeds pop add the chopped
onion and fry for a few minutes to make it golden taking care not to burn it.
Now add the chili and the ginger, and fry for a minute more. Add the
tomatoes and fry for few more minutes until all of the added vegetables have
combined nicely. Add the turmeric, garam masala powder, eggplant pulp, and the
salt and cook for 2 minutes until aromatic. Add water if it gets too dry.
Garnish with cilantro and serve warm with Low protein tortillas ( same as Indian
PREPARATION: 25 MINUTES.