Brinjal – 9 small size of 6 medium size
Slit the brijal ( like you see in the picture) and keep it aside

For paste
Tomato – 2 medium
Garlic – 6 cloves ( small) 2 (big)
Cumin seed – 1 tea spoon
Curry leaves – 1 strand
Coriander leaves – 2 table spoon chopped
Grind the above ingredients to make paste
For Masala oil – ¼ cup ( 4 table spoon)
Cumin seed – 1 tea spoon
Curry leaves – 2 strand
Chilly powder – 2 tea spoon
Turmeric powder – 2 pinch
Hing – ¼ tea spoon
Turmeric – one small ball soaked in 2 table spoon of water and squeezed the juice – 1.5 table spoon

Method of preparation

Take a cooker and keep it in stove. Then pour oil. When the oil gets heated add one table spoon of cumin seed and curry leaves. Add brinjal and little salt and roast. Please make sure that it is not getting over roasted.
Add chilly powder, turmeric powder, cumin powder, hing and saute. Keep the stove in low flame so that the dish is not getting charred.

Add the prepared tomato mix into it and saute
When the oil get clear and separated, add jaggery and required salt and one cup of water and boil. When it get boil close the lid of the cooker and cook it till you hear three whistles.

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