Ingredients:

• 1/2 kg – Brinjals halved
• 2 Onions
• 5 Garlic Cloves
• 1tsp – Ginger paste
• 1 Tomato sliced
• 1/2 tsp – Jeera
• 2 Bay Leaf
• 3 tbsp – Mustard oil
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Kashmiri chilli powder
• 1/2 tsp – Sugar
• Salt to taste
• Coriander leaves for garnishing

Method:

1. Heat the oil and lightly fry the halved brinjal and keep aside. To the remaining oil add a pinch of sugar and the jeera. Then add the sliced onions and the garlic.
2. When they turn golden, add the ginger paste and tomato and cook for some more time.
3. Then add the turmeric, chilli powder salt and sugar and add a little water.
4. Cook for some time. Then add the bay leaf and the brinjals.
5. Add a little more water if required.
6. Cook till oil separates. Remove from fire.
7. Garnish with coriander leaves and serve hot with chapatis.

Recipe courtesy of Jahara Chatterjee