Ingredients:
- Baingan (Brinjal/Eggplant) : 2 medium-sized (chopped)
- Tomato :1 large (finely chopped)
- Onion : 1 small (finely chopped)
- Garlic : 2 cloves (minced)
- Ginger : ½ inch (grated)
- Green Chili : 1 (chopped, optional)
- Turmeric Powder : ¼ tsp
- Red Chili Powder : ½ tsp
- Coriander Powder : 1 tsp
- Cumin Seeds : ½ tsp
- Garam Masala : ½ tsp
- Salt : to taste
- Oil : 1 tbsp
- Fresh Coriander Leaves : for garnish
Preparation
Heat oil in a pan and add cumin seeds. Let them splutter.
Add onions and sauté until golden brown.
Add garlic, ginger, and green chili. Cook for a few seconds.
Add tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until tomatoes turn soft.
Add chopped brinjal and mix well. Cover and cook on low heat for 8-10 minutes, stirring occasionally.
Once the brinjals are soft and cooked, add garam masala and mix.
Garnish with fresh coriander and serve hot with roti or rice.
Servings: 2
Notes
- For a dry version, cook uncovered for a few extra minutes.
- For a gravy version, add ¼ cup water and simmer for 2-3 minutes.
- You can replace regular brinjal with small round brinjals for a different texture.
