Ingredients:
• 1/2 kg – small Brinjals
• 4 tbsp – oil
• 2 – onions, chopped finely
• 2 tsp – chilli powder
• 1 tsp – pepper powder
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 1/4 tsp – Turmeric powder
• 2 tbsp – Vinegar
• 1 tbsp – Sugar
• 1 tsp – Cumins powder
• 3 – tomatoes, finely chopped
• salt to taste
• 8 to 10 – Curry leaves
• 1/2 tsp – whole Cumin seeds
• 1 tsp – sesame seeds (til seeds)
Method:
- Wash the brinjals and slit them into 4 sections without separating the pieces.
- Heat oil in a pan, lightly fry the curry leaves and brinjals for a few minutes, till the skins turn glossy.
- Remove and keep it aside.
- In the same oil, saute the onions, cumin seeds and sesame seeds for about 5 mins.
- Add the tomatoes and fry till the tomatoes turn pulpy.
- Now add all the other ingredients and mix well.
- Add 1 cup of water and bring to boil.
- Slowly mix in the fried brinjals.
- Reduce heat and simmer on for about 8-10 mins till the gravy thickens.
- Garnish with chopped coriander leaves.
- Serve with rice or chapattis.
Recipe courtesy of Bridget White