Ingredients
4 green long brinjals cut into fingers
1 tsp ginger garlic paste
10 curry leaves
1/2 tsp hing / asafoetida powder
1 tsp mustard seeds
1 tsp jeera/ cumin seeds
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp nigella seeds
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala powder
1 tsp red chilli powder
1/2 tsp turmeric powder
1/ 2 tsp amchur pdr or tamarind pulp
2 tblsp oil
Chopped coriander leaves for garnishing
Procedure
Put the cut baingan/brinjal pieces in saltwater
Heat oil in a pan, add mustard, fenugreek seeds, fennel seeds, nigella seeds. When the mustard starts crackling, add curry leaves, hing and saute for a second
Add ginger-garlic paste and fry for a minute
Add coriander pdr, cumin pdr, turmeric pdr, Chilli pdr. Fry for a minute on a low flame ensuring that you dont burn the masalas and spices
Add the Baingan pieces, mix well with the spice mixture until well combined
Add 1/4 cup water, salt to taste and cook with a lid covered
Add garam masala, amchur, mix well. add chopped coriander leaves
The brinjal should be soft yet retain its shape
Serve hot with roti or phulkas
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