Ingredients:

• 1 – Eggplant
• 4 – Tomatoes
• 2 – Onions
• a few dried Methi leaves
• 1/2 tsp – ginger-garlic paste
• salt to taste
• 1/2 tsp – chilli powder

Method:

1. Cut the eggplant into round slices and sprinkle salt. Keep the slices on paper tissue for 30 minutes.
2. Heat oil in a large pan and saute the chopped onions until brown.
3. Add ginger-garlic paste, diced tomatoes and fry for a few minutes. Keep aside.
4. In another pan, pour a little oil and fry the brinjal slices.
5. Put the slices in the tomato gravy and cook for a while.
6. Add salt and chilli powder as per taste.
7. Sprinkle methi leaves and mix.
8. Cook for 2 minutes and serve.

Recipe courtesy of Neelima