When the onion turn brown, add chopped tomatoes, salt and spices
When the mixture boils, add chopped brinjal, stir well and cover till brinjal is cooked
When the brinjals are done, add the fenugreek leaves
Mix well and cook for 5 mins
Serve with chapati
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.