Ingredients

• 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.