Ingredients

• 1 - eggplant
• 4 - tomatoes
• 2 - onions
• a few dried methi leaves
• 1/2 tsp - ginger-garlic paste
• salt to taste
• 1/2 tsp - chilli powder

How to Make Brinjal-Tomato Methi Curry

• Cut the eggplant into round slices and sprinkle salt. Keep the slices on paper tissue for 30 minutes.
• Heat oil in a large pan and saute the chopped onions until brown.
• Add ginger-garlic paste, diced tomatoes and fry for a few minutes. Keep aside.
• In another pan, pour a little oil and fry the brinjal slices.
• Put the slices in the tomato gravy and cook for a while.
• Add salt and chilli powder as per taste.
• Sprinkle methi leaves and mix.
• Cook for 2 minutes and serve.