Spicy Brinjal Curry

Preparation undefined

2Wash and slit the brinjals (6-8 small), keeping them intact at the stem.

3Heat oil (2 tbsp) in a pan and add cumin seeds (½ tsp). Once they splutter, add the chopped onion (1) and sauté until golden brown.

Cooking the Curry undefined

5Add ginger-garlic paste (1 tsp) and green chilies (2), and sauté for a minute. Then, add the chopped tomatoes (2) and cook until they turn soft and mushy.

6Add turmeric powder (½ tsp), red chili powder (1 tsp), coriander powder (1 tsp), and salt. Mix well and cook the masala until the oil (2 tbsp) separates.

7Add the slit brinjals (6-8 small) and mix gently to coat them with the masala. Cover and cook on low heat until the brinjals (6-8 small) are tender.

8Sprinkle garam masala (½ tsp) and garnish with fresh coriander leaves.