Indian Eggplant(Brinjal) Curry

Ingredients:

10 Brinjals (small)

1 Yellow onion (chopped)

1 1/2 Tomato (chopped)

4 Small green chilli (slit)

1/4tsp Turmeric powder

3/4tbsp Chilli powder

1 1/2 tbsp Coriander powder

1tsp Cumin seeds

1/2tsp mustard seeds

1/2tsp Urad dal

1 1/2 cups Water

Salt

Oil

How to:

• Wash and cut the brinjals into quarters, lengthwise.
• Heat oil in a skillet, add mustard seeds, when it splutters, add urad dal and cumin seeds.
• Now add onion and green chilli along with the salt and saute until tender.

• Add turmeric powder and saute for a min.
• Then add the tomatoes and cook till mashed up completely.

• Add the chilli powder and coriander powder and cook for 2 mins.
• Now add the quartered brinjals, mix well and cook along with salt and 1 1/2 cups water with lid closed.

• Cook until the brinjals are tender and the curry thickens.

• Check salt for taste. Switch off and garnish with cilantro.

Serve hot with steamed rice or chapathi.