Difficulty: Easy | Prep Time: 5 mins | Cook Time: 15-20 mins| Yield: 3-4 Servings
1 Large Brinjal (Auberigine/Baigan/Begun)
½ tsp Ginger Paste
1 Large Onion
½ cup Yogurt (Dahi)*
2 tsp Coriander powder
½ tsp Red Chillie powder**
¼ tsp Turmeric powder
½ cup Oil
Salt to taste
- Wash and dice the brinjal into 1½” cubes. You'll have about 20-24 pieces from a large brinjal.
- Slice the onions.
- Heat a pan and leaving aside about 4 tbsp of oil add the rest to the pan.
- Now fry the brinjals till they are light brown in colour and semi-cooked. Remove on an absorbent paper and leave aside.
- Now add the remaining oil into the same pan and add the onions to it.
- Fry till the onions are light brown in colour.
- Add the ginger paste and fry for a little longer.
- Now add the coriander powder, turmeric powder and the red chillie powder.
- Add a little water and salt and cook the powdered masalas together for a while till the water dries up.
- Now add a little more of water and repeat the above step.
- Once the masalas are dry again and oil water has evaporated, add the yogurt. Make sure you beat the yogurt well before adding it to the pan. Otherwise you might not get a smooth gravy.*
- Now cook for about a min and then add the brinjals.
- Stir and add about ½ cup of water to the pan.
- Check seasoning and adjust the salt.
- Cover with a lid and cook for till the brinjals are full cooked.
- Once the brinjals are cooked, uncover and cook on high till the excess water dries up so as to give you a semi-dry gravy.
- Remove from heat and serve with rotis/parathas or even with rice.
*Check the yogurt before adding. If its too sour you might want to add a little less in amount. The taste of this preparation is little sour but not too much. Some of you might even want to add a pinch of sugar if you find the gravy too sour to taste.
**Add according to taste.