Difficulty: Easy | Prep Time: 10 mins | Cook Time: 30 mins| Yield: 4-5 servings
1½ Large Baigan (Brinjal/eggplant/Aubergine)
1 medium Onion
1 medium Tomato
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Jeera Powder
2 tsp Dhania Powder
½ tsp Haldi Powder
1 tsp Red Chillie Powder
2 tsp Channa Masala Powder*
¼ cup Oil
Salt to taste
- Wash and cut the baigan into big pieces (about 12 per baigan).
- Finely slice the onion and chop the tomato.
- Heat oil and fry the baigan till they are lightly brown and soft. Press lightly ans squeeze out the oil from the baigan before removing them from the pan.
- Leave the fried baigan aside.
- In the same oil, add the chopped onion and fry till they have softened.
- Add the ginger garlic paste and fry them along with the onion for about 2-3 mins.
- Now add the powdered masala, stir and add a little water.
- Fry the masala till oil separated and the water is fully dry.
- Now add some water again and repeat the process for frying the masala.
- Once again when oil starts to separate, add the chopped tomatoes and salt according to taste.
- Cook until the tomatoes are soft.
- Now add the fried baigan and stir so that the gravy is mixed well with the baigan pieces. Add about ½ cup water and cover the pan.
- Simmer and cook for about 2-3 mins.
- Uncover, and increase the heat to maximum and let the water (if any) evaporate fully.
- Once the oil starts appearing at the sides and the gravy is almost dry remove the baigan from the heat.
- Serve hot with roti/paratha or any rice of your choice.
*Channa or Chole masala would do. Or use any similar variant.