Heat oil in a pan and saute the onions and green chillies for a little while.
Add tomatoes, garlic and ginger paste, chilli powder, turmeric, garam masala/spice powder, coriander powder, a little of the chopped coriander leaves, and salt. Stir till the oil separates from the mixture.
Add the cut brinjal and 1 cup of water and simmer on low heat till the gravy thickens.
Garnish with chopped coriander leaves.
Serve with rice or chapatis.
Recipe Courtesy: Anglo-Indian Recipes
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.