Ingredients
Brinjals - 5 to 6 slit (criss-cross) with stem
Mustard seeds - ½ tsp
Urad dal - 1 tsp
Cumin seeds - 1 tsp
Onion - 1 (chopped)
Chillies - 3 to 4
Curry leaves - few
Tomatoes puréed (3 to 4) - or 3 tbsp of paste (canned)
Ginger & garlic paste - 2 tsp (optional)
Turmeric powder - a pinch
Curry powder - 2 tsp
Coriander powder - 1 tbsp
Oil for frying
Salt to taste
Chopped coriander leaves (optional)
Method
Heat a pan and add little oil fry the mustard seeds, urad dal and cumin seeds. Now add onions, chillies and curry leaves, fry until softened.
Then add the ginger & garlic paste and sauté for 2 minutes. Now add the pureed tomatoes fry for 3 to 4 minutes. Add powdered ingredients and stir well. After a minute add brinjal and required water. Cover it and let it cook till the brinjal gets soft (if you use pressure cooker wait for 1 whistle). Garnish with coriander leaves.
Serve hot with rice or roti.
Then add the ginger & garlic paste and sauté for 2 minutes. Now add the pureed tomatoes fry for 3 to 4 minutes. Add powdered ingredients and stir well. After a minute add brinjal and required water. Cover it and let it cook till the brinjal gets soft (if you use pressure cooker wait for 1 whistle). Garnish with coriander leaves.
Serve hot with rice or roti.
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