Ingredients

• 1 lb (455g) - brinjal
• 3 to 4 oz (85 to 115g) - thinly-sliced onions
• 2 oz (60g) - butter or pure ghee
• salt to taste
• 12 oz (340g) - tomatoes
• 2 to 3 - shredded green chillies
• 1/2 tsp - white pepper
• 1/2 tsp - red pepper

How to Make Brinjal - Tomato Curry

• Peel and cut the brinjal into wedges.
• Rub on 1-1/2 teaspoon of salt and leave them in a colander for half an hour to allow the moisture to drip.
• Wipe each piece carefully, but do not wash.
• Heat the butter or ghee; sprinkle 1/2 teaspoon of red pepper, stir for a second, and add sliced onions.
• Cook on slow fire so that it does not brown.
• Add the brinjal; cover and cook on slow fire until they are half done.
• Add slices of peeled, deseeded tomatoes, green chillies, salt to taste, and the white pepper.
• Cover and cook over slow fire until done.
• Shake the pan every now and then while cooking in order to avoid charring.