Ingredients:

• 1/2 kg – Brinjal (long variety)
• 1 – Onion
• Green chilli paste or 3-4 – Green chillies, cut into small pieces
• Ginger-garlic paste
• Curry leaves (optional)
• Cilantro
• 1/2 tbsp – Cumin seeds
• 1/2 tbsp – Mustard Seeds
• Oil
• Turmeric powder
• Salt to taste
• Water (mixed with salt)

Method:

1. Chop onion into small pieces and keep aside.
2. Cut brinjal into long, medium pieces and keep the pieces in salt water.
3. Heat oil in a kadai.
4. Add jeera/cumin and mustard seeds.
5. If using curry leaves, add now.
6. When they start spluttering, add onions and turmeric powder.
7. Let the onions cook for 1-2 minutes.
8. Add ginger-garlic paste now or add it after adding the brinjal pieces.
9. Add chilli paste (preferably) or green chillies.
10. Cook the mixture for 1-2 minutes to get rid of the smell of chillies and onions.
11. Add the brinjal pieces and throw the salted water away.
12. Add salt. Cover them and let them deep fry on slow heat for 15-20 minutes.
13. Sprinkle with cilantro to add aroma. Eat with chapati or rice.

Recipe courtesy of Ashwini