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10 - small brinjals
4 - onions
20 g - ginger
2 - tomatoes
1 tbsp - garam masala
1/2 tbsp - dhania (coriander) powder
1 tsp - dhania seeds
1/2 tsp - mustard seeds (rai)
1/2 tsp - cumin seeds (jeera)
1 tsp - channa dal
1 tsp - urad dal
1/2 tsp - turmeric powder
1/2 tbsp - red chilli powder
4 tbsp - oil
Salt to taste
How to Make Masala Brinjal
Wash and cut the brinjal from the centre into two parts, without chopping the stem. Set aside.
Chop onions, ginger and tomato.
Heat oil in a pan and add mustard seeds, jeera and dhania seeds.
When mustard and jeera starts popping, add channa dal and urad dal.
After 1 minute add onions and ginger.
Cook till the onions turns translucent.
Now add red chilli powder, turmeric and mix.
Then add chopped tomatoes. Cook for 4-5 mins.
Take off heat, cool and grind into a paste.
Add ground paste to the pan on medium heat.
Add garam masala, dhania powder and salt. Stir for a minute.
Now add brinjals, cover and cook till brinjals are cooked.
Serve hot with chapatis, parathas or rice.
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