Ingredients:

• 1/2 kg – round Brinjals
• 2 – onions, chopped
• 2 tsp – chilli powder
• 1/2 tsp – Turmeric powder
• 2 tsp – ginger-garlic paste
• 1 tsp – cumin powder
• 1/2 cup – Tomato juice/puree
• 2 pieces – Cinnamon
• 2 tbsp – Vinegar
• 1 tsp – Sugar
• salt to taste
• 3 tbsp – oil

Method:

1. Heat oil in a pan and saute the onions until golden brown.
2. Add the ginger-garlic paste and cinnamon and fry for some time.
3. Add the chilli powder, cumin powder, turmeric powder, sugar and tomato puree and fry until the oil separates from the masala.
4. In the meantime, cut the brinjals into halves and wash well.
5. Add the brinjal pieces, vinegar and a little water to the pan and bring the mixture to boil.
6. Reduce the heat and let the gravy simmer until it’s sufficiently thick.
7. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White