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:

1. Peel and cut the brinjal into wedges.
2. Rub on 1-1/2 teaspoon of salt and leave them in a colander for half an hour to allow the moisture to drip.
3. Wipe each piece carefully, but do not wash.
4. Heat the butter or ghee; sprinkle 1/2 teaspoon of red pepper, stir for a second, and add sliced onions.
5. Cook on slow fire so that it does not brown.
6. Add the brinjal; cover and cook on slow fire until they are half done.
7. Add slices of peeled, deseeded tomatoes, green chillies, salt to taste, and the white pepper.
8. Cover and cook over slow fire until done.
9. Shake the pan every now and then while cooking in order to avoid charring.

Recipe courtesy of Sirisha