Categories: eggplant recipies, sidedish
Ingredients
- 6 nos Brinjal (cut into small pieces and store in cold water)
- 2 nos Onion (diced)
- 1 no Tomato (diced)
- 1 no Green chilli
- 1/2 tsp Ginger garlic paste
- 1/4 tsp Mustard
- 1/4 tsp Cumin seeds
- 1/4 tsp Asafoetida powder
- 1 tsp Red chilli powder
- 2 tsp Corrainder/dhania powder
- 1/4 tsp Turmeric powder
- 6 nos Curry leaves
- 2 stks Corrainder leaves
- 1/2 tsp Salt (or to taste)
- 2 tbsp Oil
Directions
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Cut brinjal into bite size pieces and put them in salted water, this will prevent discoloration.
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Heat oil in shallow pan and toast mustard, cumin and asafoetida, until it splutters. Add onion, chillies and ginger garlic paste and saute until brown, now add chopped tomatoes and brinjal; cover with a lid and cook until slightly soft about 3 minutes ; add all dry masala powders like turmeric, red chilli powder, dhania powder and salt and stir to combine.
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Fry until the oil seperates from the gravy, garnish with fresh curry and corrainder leaves.