10 small eggplants/brinjals
6-7 curry leaves
2 green chilies slit
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon kashmiri chili powder
1 teaspoon vinegar
2 large tomatoes, chopped fine
3 teaspoon tomato ketchup
2 tablespoon vegetable oil
coriander leaves, chopped, to garnish
- Cut the baby brinjals lengthwise in the shape of wedges. Keep these pieces immersed in water so that they don't blacken.
- Now heat oil in a pan and add the mustard. Once it starts to crackle add the cumin seeds and curry leaves.
- Once they stop spluttering add the ginger and garlic paste and saute for a minute on low flame.
- Add the coriander powder, turmeric powder and chilli powder and fry for 2-3 seconds.
- Add the vinegar, tomatoes and tomato ketchup and mix well. Saute until the tomatoes are mashed well and the oil layer shows up.
- Drain the brinjal pieces from water and add it to the masala. Add salt, mix well and cook until the brinjals are soft and cooked well.
- Remove from fire and transfer onto a serving dish.
- Garnish with chopped coriander leaves.
- An excellent combination with chapatis or parathas is ready.