Serves 1
Directions
- 1Take 1 kg brinjal and remove the top side.
- 2Cut the brinjal into four pieces.
- 3Cut the tomatoes into two pieces.
- 4Cut all brinjals and tomatoes in this manner.
- 5Deep fry the brinjals, tomatoes, an entire bulb of garlic, and chillies (according to taste) in oil.
- 6Remove the tomatoes first as their skin comes off quickly.
- 7Let the brinjal turn slightly golden, then take it out.
- 8Remove the chillies and garlic once they are slightly golden brown.
- 9Peel the skin off the fried brinjals and tomatoes.
- 10Chop the fried brinjal, tomatoes, chillies, and garlic in a chopper or mash with a potato masher to create a paste.
- 11Reduce the oil in the pan and chop two medium sized onions, then cook them until light golden brown.
- 12Add 0.5 tsp turmeric, 1 tsp red chilli powder, salt as per taste, and 0.5 tsp cumin seeds to the onions.
- 13Add 1 tsp coriander powder to the mixture.
- 14Cook the spices for one to two minutes.
- 15Add the brinjal mixture to the cooked spices and mix well.
- 16Cook the mixture for approximately 5 to 6 minutes.
- 17Add 0.5 cup of coriander and all the chillies (as per taste).
- 18Cook for just a minute or two more.
- 19Dish out and serve with hot chapati or naan.
Ingredients
- 1 kg brinjal
- tomato
- 1 garlic bulb
- chillies
- oil
- 2 medium sized onions
- 0.5 tsp turmeric
- 1 tsp red chilli powder
- per taste salt
- 0.5 tsp cumin seeds
- 1 tsp coriander powder
- 0.5 cup coriander
Equipment
chopperpotato masherpan
Tips
- You can mash the brinjal mixture with a potato masher instead of a chopper if you prefer.
- Don't be afraid of the foam when cooking the spices with the brinjal oil, it's normal.
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