Brinjal – Medium size
Eggs – 2
Onion – 1 (chopped finely)
Garlic pods – 2 to 3 (chopped finely)
Ginger – ½ tsp ( grated)
Chillies – 2 to 3 or as per taste (chopped finely)
Cumin whole – ½ tsp (for tempering)
Coriander – few sprigs ( chopped coarsely)
Salt – as per taste
Oil – 2 to 3 tbsp
Red chilli powder – ½ tsp ( optional)
1. Roast the brinjal till the skin is completely charred from all sides and the pulp inside is steamed and soft. Peel the charred skin off and set it aside.
2. Heat oil in a pan and add cumin. Once the cumin starts to change colour add garlic and ginger. Now add the chopped onion and chilli and sauté for a minute.
3. Now add the roasted brinjal. Using the spatula crush the brinjal in the pan so that it get mixed well. Add salt. Add the red chilli powder at this point if you want.
4. As the brinjal mixture starts leaving oil from sides break the eggs directly into the pan and mix it well. Keep on stirring till it gets to that scrambled egg look. Now add coriander and take it off heat.
Serve it with bread, rice or roti.