1 Large Brinjal (eggplant)
1 Large Carrot
1 Large Zucchini
¼ of a head cauliflower (about 5 large florets)
2-3 tblsps of oil
3-4 cloves of garlic
¾ - 1 tsp of salt
2-3 tsps of roasted jeera
2-3 tsps of Chana Masala (found in your favourite east
Indian food store)
2-3 tblsps of tomato paste
¼ cup of table cream
¼ cup of chopped coriander (dhania)
Wash vegetables and peel. Cut into 1 inch cubes and place in
large baking dish.
Peel the onions and chop into thin slices. Peel garlic
cloves and leave whole, place in pyrex dish along with the
Cover pyrex dish with foil paper and roast vegetables in
400 degree oven for about 30-45 minutes.
In the meantime fry slices of onion in litter clarified
butter (ghee) in non-stick griddle and add tomato paste
along with the ground cumin and chana masala cook for about
five minutes then set aside.
After 30-45 minutes remove vegetables from oven. They
should be quite tender to the touch.
Mash vegetables with crusher and place in heavy bottomed
pot and transfer the onion/tomato paste mix to the pot. Add
salt and cumin and blend well. Place pot on high heat and
stir to blend all ingredients.
Cook on high for about five minutes and lower flame to
about 6 and cook for additional 5 minutes to marinate
flavors. Add table cream and chopped coriander mix and serve