• 2 Large Brinjal (Auberigine/Baigan/Begun/Eggplant)
  • 1 tsp Ginger Paste
  • 1 Large Onion sliced thinly
  • ½ cup Yogurt
  • 2 tsp Coriander powder
  • 1 tsp Red Chilli powder
  • ½ tsp Turmeric powder
  • ½ cup Oil Taste of this dish is on the oil
  • Salt to taste
  • 1/4th cup copped coriander

Wash and dice the brinjal into 1½ inch cubes.

Heat oil in a pan and fry the brinjals still they are golden brown and half cooked. Remove draining the oil and keep aside.

In the same pan and on the remaining oil left in the pan add the sliced onions. Fry till the onions are light brown. Now add the ginger paste and stir fry for 30 seconds.

Now add the coriander powder, turmeric powder and the red chilli powder. Sprinkle a little water and fry till the masalas are well cooked.

Add a little water and salt and cook the powdered masalas together for a while till the water dries up.

Sprinkle a little more of water and repeat the above step.

Once oil has separated, add the yogurt. Cook for about a minute and then add the brinjals.

Stir gently to mix everything. Add 1/2 cup water check the salt and cover with a lid.

Cook on low heat till the brinjals are fully cooked.

Garnish with chopped coriander leaves.

Serve hot with rotis/parathas or steamed rice.