Ingredients:

• 10 – small Brinjals
• 4 – Onions
• 20 g – Ginger
• 2 – Tomatoes
• 1 tbsp – Garam Masala
• 1/2 tbsp – Dhania (coriander) powder
• 1 tsp – Dhania seeds
• 1/2 tsp – Mustard Seeds (rai)
• 1/2 tsp – Cumin seeds (jeera)
• 1 tsp – Channa dal
• 1 tsp – Urad Dal
• 1/2 tsp – Turmeric powder
• 1/2 tbsp – Red Chilli powder
• 4 tbsp – oil
• Salt to taste

Method:

1. Wash and cut the brinjal from the centre into two parts, without chopping the stem. Set aside.
2. Chop onions, ginger and tomato.
3. Heat oil in a pan and add mustard seeds, jeera and dhania seeds.
4. When mustard and jeera starts popping, add channa dal and urad dal.
5. After 1 minute add onions and ginger.
6. Cook till the onions turns translucent.
7. Now add red chilli powder, turmeric and mix.
8. Then add chopped tomatoes. Cook for 4-5 mins.
9. Take off heat, cool and grind into a paste.
10. Add ground paste to the pan on medium heat.
11. Add garam masala, dhania powder and salt. Stir for a minute.
12. Now add brinjals, cover and cook till brinjals are cooked.
13. Serve hot with chapatis, parathas or rice.

Recipe courtesy of Manpreet Mehta