BRINJAL CURRY

BRINJAL  CURRY:

INGREDIENTS:

Two medium-sized onions, finely sliced
250  g white brinjals, cut lengthwise into 3" pieces
1  tsp  mustard seeds
1/4  tsp cumin powder
1/4  tsp turmeric powder
1  tsp  red chilli powder
1  tsp  red chilli powder
1  tsp  coriander powder
Oil, for frying

METHOD:

• Deep-fry onion until brown. Keep aside. Sprinkle salt over brinjal and mix well.
• Heat 1  tbsp oil in a wok and splutter mustard seeds.  Add cumin and turmeric powder, stir and add brinjal. Stir, cover and let it cook on medium heat for 2 minutes.
• Remove the lid and let it cook till tender. Add red chilli and coriander powders and stir gently to ensure that brinjal does not get mashed for five minutes.
• Sprinkle fried onions on top and serve hot with chapattis.