Brinjal Masala
Ingredients:
1 eggplant (brinjal), sliced
1 tablespoon oil
1 tablespoon ginger-garlic paste
1 green chili, chopped (or 1 small onion, chopped)
A few curry leaves
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 teaspoon garam masala powder
1/2 teaspoon black pepper, crushed
1 tomato, chopped
1 cup water
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Preparation
Heat oil in a pan over medium heat. Add ginger-garlic paste, green chili (or onion), and curry leaves. Sauté for a minute until fragrant. Add sliced eggplant and 1/4 teaspoon salt. Stir well and cook for a few minutes until the eggplant softens slightly.
dd turmeric powder, coriander powder, chili powder, and garam masala powder. Stir well and cook for another minute. Add chopped tomato and cook until it softens and releases its juices.Add water and bring to a simmer. Cover and cook for 10-15 minutes, or until the eggplant is tender and the gravy has thickened. Uncover and cook for a few more minutes to dry the gravy slightly. Garnish with chopped coriander leaves.
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