Ingredients:
- 250 grams brinjal
- 2 tbsp oil
- ¼ tsp mustard
- ¼ tsp cumin
- 1 sprig curry leaves
- 1 cup onions chopped finely
- 1 green chili slit
- 1 large tomato chopped
- 1 tsp ginger garlic paste
- ¼ to ½ tsp red chili powder
- half tsp turmeric or haldi
- Salt as needed
- ½ to ¾ tsp garam masala
- 2 tbsp coriander leaves chopped
Method:
- Add oil to a pan and heat it. add mustard ,cumin and allow them to splutter.add curry leaves. Fry for about a minute.
- Then add onions and green chili. Fry till transparent. While the onions fry, wash and cube brinjals. Keep them immersed in a bowl of water to prevent discoloring.
- When the onions are golden, add ginger garlic and saute until the raw smell goes off.
- Add tomatoes and little salt. Fry for 2 mins. Cook covered until the tomatoes turn soft.
- Then add chilli powder, turmeric and garam masala. Saute until the masala leaves oil.
- Drain off the water and add chopped brinjal to the pan. Saute for 2 to 3 mins.Pour half cup water. Cover and cook till they turns soft and tender. If you prefer a dry curry then reduce the water.
- For a gravy curry, add more water and simmer a little longer. When done the brinjal turns soft.Sprinkle coriander leaves.
- Serve brinjal curry with rice.
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