10 to 12 - small brinjals cut into halves and soaked in water
4 tbsp - oil
1 tsp - cumin powder
1 tsp - ginger paste
1 tsp - garlic paste
3 - tomatoes finely chopped
1 tsp - coriander powder
1/4 tsp - turmeric powder
1/2 tsp - spice powder or garam masala powder
salt to taste
2 tsp - chilly powder
1 tbsp - sugar
1/2 cup - tamarind juice extracted from a small ball of tamarind
2 tbsp - chopped coriander leaves
How to Make Anglo-Indian Brinjal Curry
Heat oil in a pan and saute the onions till they turn golden brown.
Add the ginger paste, garlic paste, chilly powder, turmeric powder, spice powder / garam masala powder, coriander powder, cumin powder, chopped tomatoes, sugar and salt. Saute on low heat till the oil separates from the masala.
Now add the cut brinjals, tamarind juice and simmer on low heat till done.
Garnish with chopped coriander leaves.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.