Ingredients:

• 1/2 kg – small Brinjals
• 4 tbsp – oil
• 2 – onions, chopped finely
• 2 tsp – chilli powder
• 1 tsp – pepper powder
• 1 tsp – Garlic paste
• 1 tsp – Ginger paste
• 1/4 tsp – Turmeric powder
• 2 tbsp – Vinegar
• 1 tbsp – Sugar
• 1 tsp – Cumins powder
• 3 – tomatoes, finely chopped
• salt to taste
• 8 to 10 – Curry leaves
• 1/2 tsp – whole Cumin seeds
• 1 tsp – sesame seeds (til seeds)

Method:

1. Wash the brinjals and slit them into 4 sections without separating the pieces.
2. Heat oil in a pan, lightly fry the curry leaves and brinjals for a few minutes, till the skins turn glossy.
3. Remove and keep it aside.
4. In the same oil, saute the onions, cumin seeds and sesame seeds for about 5 mins.
5. Add the tomatoes and fry till the tomatoes turn pulpy.
6. Now add all the other ingredients and mix well.
7. Add 1 cup of water and bring to boil.
8. Slowly mix in the fried brinjals.
9. Reduce heat and simmer on for about 8-10 mins till the gravy thickens.
10. Garnish with chopped coriander leaves.
11. Serve with rice or chapattis.

Recipe courtesy of Bridget White