1 lb Brinjal
2 tsp green chili-ginger-coriander paste
1 tsp jeera
Chop brinjal into small pieces.
Grind chilies, ginger and coriander with jeera in a mixer and keep aside. Use as required and save the rest in a freezer.
Take 4 tsp of oil in a skillet and when hot add chopped brinjals and fry till nicely done. Then add chili-ginger-coriander-jeera paste and salt and mix well. Fry till brinjal are nicely roasted.
Serve with rice or rotti.