Ingredients:

• 1 – large Egg plant/brinjal diced into medium size pieces
• 1 cup – diced Mushrooms
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 1 – onion, sliced
• 1 – tomato, chopped
• 1 tsp – chilly powder
• 1 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 2 tbsp – oil
• salt to taste

Method:

1. Heat oil in a suitable pan and saute the onions till they turn light brown.
2. Add ginger, garlic and tomato and stir fry for a few minutes.
3. Add the diced egg plant and mushroom and stir fry for a couple of minutes.
4. Add the chilly powder, coriander powder, salt and turmeric powder and mix well.
5. Simmer for about 5 to 7 minutes on low heat till the egg plant and mushrooms are cooked.
6. Serve with rice bread or chapattis.
7. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White