Ingredients

• 1- medium sized brinjal (Eggplant)
• 1 -medium sized Onion, finely chopped
• 1- medium sized Tomato, finely chopped
• 2 cloves - Garlic, finely chopped
• 1 inch- ginger, piece finely chopped
• 3 -Green Chillies, finely chopped
• 2 tbsp- Oil
• 1 tsp- Mustard seeds
• 1/2 tsp- Turmeric powder
• A pinch of Asafoetida
• 1 tsp- Chilli powder
• 3/4 tsp- Coriander powder
• 1/2 tsp- Jeera powder
• Cilantro (Coriander leaves for garnishing)

How to Make Baigan Masala

• Cut eggplant into small cubes. Heat oil, add mustard seeds, asafoetida and turmeric powder.
• Once the mustard seeds start spluttering, add ginger, garlic, green chillies, and onion and stir fry till the onion becomes slightly tender. Add tomatoes and fry again for a minute.
• Add the eggplant to the mixture; saute and cover with a lid and cook under low fire till the eggplants become soft (keep stirring in between so that eggplants get cooked evenly).
• Add salt, chilli, coriander and jeera powders and cook for about 5 minutes without covering the lid. Remove from fire.
• Garnish with chopped cilantro. Serve hot with parathas or rice.