Categories: Brinjal, Gravy

Ingredients

• Variation:You can use tamarind instead of tomato and add coconut too in the gravy
• 200-350 gm green brinjal or normal one(cut into 3-4 inches of pieces, if brinjal are small in size then cut to half)
• 3-4 tbsp Oil
• 1 tsp of mustard
• 1 tbsp Jeera
• 1/2 tsp25 pieces Peanuts
• 1/2 tsp Garam Masala
• 1 tbsp Curry masala
• 1 1/2 tbsp Dhania powder
• 1/2 tsp Turmeric powder
• 2 inches of Ginger chopped
• 3-4 chopped onions
• 3 Tomatoes chopped
• 10-12 drops of lemon juice
• 3-4 cloves of Garlic chopped(optional)

Directions

1. Heat oil in a pan, add Rai when it starts to pop add Jeera chana dal, peanut .Stir fry for a minute.

2. Add Ginger, garlic(optional) onions and stir fry till the onions are light brown in colour.

3. Add tomatoes and green chillies, stir fry further till the tomatoes are soft and tender.

4. Let it cool down.

5. Crush the above tempering mixture to a thick paste.

6. Put on the low heat again and add garam masala, Dhania powder, turmeric and subzi masala.

7. Stir fry for a minute or 2 and add brinjal.

8. Cover Cook for 15-20 minutes, stirring it at regular intervals, till the baingan is tender.

9. Sprinkle water in between if needed.

10. When curry isready, switch of the heat and add 10-12 drops of lemon juice and mix.

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