Ingredients:

• 1/2 kg – small Egg plants/brinjals cut into quarters
• 2 tsp – chilli powder
• 2 – onions, sliced
• 1 tsp – cumin powder
• 2 tsp – Poppy Seeds
• 2 tsp – sesame seeds
• 1/2 tsp – Turmeric powder
• 1/2 cup – Coconut paste
• 2 tsp – ginger-garlic paste
• 2 – big tomatoes, chopped
• salt to taste
• 2 tbsp – oil
• Coriander leaves for garnishing

Method:

1. Fry half the onions lightly and grind it to a paste together with poppy seeds, coconut, and sesame seeds.
2. Heat oil in a pan and saute the remaining onions till they turn golden brown.
3. Add the ginger and garlic paste, chilli powder, turmeric powder, and cumin powder and fry for some time.
4. Add the chopped tomatoes, the ground coconut paste, and salt, and continue frying till the oil separates from the mixture.
5. Add the cut egg plant/brinjals and a little water, and simmer on low heat till they are done.
6. Garnish with chopped coriander leaves.
7. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White