Brinjal Masala Recipe

• 4 Brinjals (Eggplants)
• ¼ tsp Turmeric Powder
• ½ tsp Chili Powder
• 2 small Tomatoes (chopped)
• 2 Green Chilies (finely chopped)
• 6 small Onions
• 1 medium Onion (chopped)
• 1 inch piece Ginger
• 1 tsp Cumin Seeds (Jeera)
• 1 tsp Mustard Seeds
• Oil (as required)
• 2 tbsp Coriander Leaves (chopped)
• 2 tbsp Sugar
• Salt (to taste)

• Cut brinjals into small pieces.
• Mix together chili powder, salt, and turmeric powder in a bowl.
• Smear the white part of brinjal pieces with mixed spices.
• Grind small onions, ginger, green chillies, and cumin seeds into a nice paste.
• Heat oil in a pan and deep fry the brinjals. Remove and keep aside.
• Heat 1 tbsp oil in another saucepan.
• Splutter mustard seeds and fry onion until transparent.
• Stir in the onion-chili paste and cook until it discharges oil.
• Add tomatoes, salt, and sugar. Mix well and pulp the tomatoes, adding water as required. Bring it to a boil.
• Add brinjal pieces, mix and cover. Cook for 5 minutes on low flame.
• Garnish with coriander leaves and serve hot.