Egg Plant Salad

Ingredients (Grocery catalogue / translation with images)

Egg plant (brinjal - big) - 250g
chopped onions - 4 (medium)
chopped tomatoes - 3
green chillies - 3
curry leaves - few
coriander leaves - few
salt to taste






Clean and wipe the eggplant with a clean cloth, apply oil in its surface. Burn the egg plant skin under direct flame. Allow to cool, peel the skin, flesh will be soft and place it in a bowl and mash the flesh with the fingers.

Add the chopped onions, tomatoes, slitted green chillies, curry leaves, coriander leaves and salt to taste and mix it.

Serve as a side dish for rice, roti, etc..

Note : In microwave oven, place it over the metal rack and burn under high power for 5min.