Ingredients

• 300g - small, tender brinjals
• 2 tsp - oil
• A pinch of turmeric
• 2 onions, chopped fine
• Salt

How to Make Tangy, pickled brinjal curry

• Cut brinjals vertically into 4 parts keeping stem intact; immerse in salted water.
• Fry onion in 1/2 tbsp oil, along with turmeric powder and a pinch of salt till they turn soft.
• Mix fried onion with coriander pickle.
• Stuff the above onion mix in brinjals keeping 3 tsp aside.
• Heat remaining oil in the same pan, arrange the stuffed brinjals in oil, sprinkle over with the preserved masala.
• Sprinkle some water on the brinjals, cover and cook on a low flame for 6 to 8 min.
• Gently turn the brinjals over once or twice.
• Remove from fire when they are tender.
• Serve this with rice preparations/chapatti/poori.