8-10
small brinjals
3-4 onions
20 gms of ginger
2 tomatoes
1 tablespoon garam masala
1/2 tablespoon dhania (coriander) powder
10-12 dhania seeds
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon cumin seeds (jeera)
1 teaspoon chana daal
1 teaspoon urad daal
1/2 teaspoon of turmeric powder
1/2 tablespoon red chilly powder
3-4 tablespoon oil
Salt to taste.
Method
Wash and
cut the Brinjals from the centre into two parts without taking out
and cutting the tail. Keep them aside.
Chop
onions, ginger and tomato separately.
Take a
pan and heat up the oil in it then add mustard seeds, jeera and
dhania seeds to it.
When
mustard and jeera starts popping add chana daal and urad daal, after
around one minute add onions and ginger.
Cook it
till the onions starts to turn transparent.
Now add
red chilly powder, turmeric and mix and then put chopped tomatoes.
Cook it
for 4-5 minutes.
Put off
the heat and let the masala cool for few minutes(1-2) and then grind
it into paste with electric hand mixer or normal electric mixer.
After
making paste again put this into the pan and on the medium heat and
add garam masala, dhania powder, salt.
Now add
brinjals to it and cover it and cook it till the brinjals are
cooked.
Keep on
moving it with spatula in between the cooking so that brinjal masala
doesn't get burnt.
Serve it
hot with chapaties, parathas or rice.
Note
Many variations can be made according to your taste like you can add
green chillies to it instead of red chilly powder. It will be good if
you add a pinch of hing. Do not add chana daal or urad daal to it if you
don't like it. To make it more chat-pata you can add Amchur powder to
it.
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