Ingredients:
• 1 lb (455g) – Brinjal
• 3 to 4 oz (85 to 115g) – thinly-sliced Onions
• 2 oz (60g) – Butter or pure Ghee
• salt to taste
• 12 oz (340g) – Tomatoes
• 2 to 3 – shredded Green chillies
• 1/2 tsp – white pepper
• 1/2 tsp – red pepper
Method:
- Peel and cut the brinjal into wedges.
- Rub on 1-1/2 teaspoon of salt and leave them in a colander for half an hour to allow the moisture to drip.
- Wipe each piece carefully, but do not wash.
- Heat the butter or ghee; sprinkle 1/2 teaspoon of red pepper, stir for a second, and add sliced onions.
- Cook on slow fire so that it does not brown.
- Add the brinjal; cover and cook on slow fire until they are half done.
- Add slices of peeled, deseeded tomatoes, green chillies, salt to taste, and the white pepper.
- Cover and cook over slow fire until done.
- Shake the pan every now and then while cooking in order to avoid charring.
Recipe courtesy of Sirisha