Brinjal Patiala

Ingredients

1 kg brinjals, cut into cubes

1 tsp fenugreek/uluva/methi seeds

3 large onions, sliced

2 tomatoes, sliced

2 inch ginger piece, cut into juliennes

5-6 green chillies, slit lengthwise

20 cashewnuts, split into halves

20 raisins, soaked in water

1 tsp sugar

1 tsp chilli powder

1 tsp fennel/perumjeerakam seeds

2 Tbsp lemon juice

1 tsp garam masala powder

3 Tbsp oil+ extra for frying

coriander leaves, chopped for garnishing

salt

Method

• Fry the brinjal cubes in oil until golden and drain onto a kitchen tissue and keep aside.
• Heat 3 tbsp oil in a wok. Add the fenugreek and fennel seeds.
• When they splutter, add the sliced onions and saute till transparent.

• Now add the cashewnuts, raisins, green chillies and ginger. Stir fry for 2 minutes.
• Add the chilli powder, salt, garam masala powder, tomatoes, lemon juice and sugar. Mix everything well and cook for 2-3 minutes.
• Add the fried brinjal cubes and mix well.
• Cover and cook on a low flame for 5-6 minutes, so that the masala blends well with the brinjal pieces.
• After 5 minutes, mix well, remove from the flame and serve garnished with chopped coriander leaves.