Ingredients

• 1 large seedless Brinjal / Aubergine
• 2 onions chopped
• 2 tsp chilli powder
• 1/2 tsp turmeric powder
• 2 tsp ginger garlic paste
• 1 tsp cumin powder
• 1/2 cup tomato juice / puree
• 2 pieces cinnamon
• 2 tbsp vinegar
• 1 tsp sugar
• Salt to taste
• 3 tbsp oil

How to Make Aubergine Vindaloo

• Cut the brinjal into medium size pieces and soak in a bowl of water to which a pinch of salt has been added.
• Heat oil in a pan and saute the onions till golden brown.
• Add the ginger garlic paste and cinnamon and fry for some time.
• Now add the chilli powder, cumin powder, turmeric powder, sugar and tomato puree and fry till the oil separates from the mixture.
• Add the cut the brinjal, vinegar and a little water and simmer till the gravy is sufficiently thick and the brinjal is cooked.
• Serve with rice or chapattis.