Recipe by Rosy Pinto
Ingredients:
3 big purple brinjal (1.3 kg)
oil as required to shallow fry the brinjal
500 gms tomatoes (finely chopped)
3-4 tbsp oil
3/4 tsp cumin seeds
1 1/2 tsp fennel seeds
2 tsp ginger garlic paste
1/2 tsp turmeric powder
1 1/2 tsp red chili powder
1/2 - 1 tsp Kashmiri chili powder
5 tsp coriander powder
1 1/2 tsp garam masala powder
1/2 - 1 tsp amchoor / dry mango powder
salt to taste
Steps:
Wash the brinjal and cut them into thin slices (slice them as you fry)- Heat oil in a wide pan and shallow fry in batches. Occasionally flip them so that they cook evenly.
- Lastly add all the fried brinjal back to the same pan and fry on medium high flame for 2 to 3 minutes stirring in between.
- Heat oil in another pan and once the oil is hot splutter cumin and fennel seeds.
- Add ginger and garlic paste and sauté until the raw aroma fades away.
- Add chopped tomatoes and salt to taste
- Mix well and and cook until the tomatoes softens on low to medium flame
Add turmeric, coriander, chili and garam masala powder. Mix well and cook for few minutes. - Now add the fried brinjal and coat well with with the fried tomato mixture. Cook covered on low flame until all the ingredients mix well and oil starts leaving from the sides.
- Add mango powder, mix well and cook for a minute and switch off the flame.
- Serve with phulka or chapathis.
- ENJOY!
