For all ingredients, please use organic versions if available Brinjals (Aubergines) Tomatoes Onions Coriander leaves Green chilies Ground black pepper Fenugreek powder Cumin seeds Chili Salt Turmeric powder Oil Ginger Garlic
Directions
DIRECTIONS:
Cut the brinjals in small medium size so it will be quicker to be cooked.
Heat the pan without oil for a while.
When the pan is hot, put the pieces of brinjal in the pan, leaving no space in it.
Cook them until they turn brown, somewhat charred on both sides. It takes about 10-15 minutes.
Do not cover the pan because more vapor will be generated, which make the brinjal soft.
Meanwhile, prepare the ginger and garlic. Grind the ginger and made a paste of it.
Mix it with garlic paste.
When the brinjal is charred, turn of the heat.
Put the brinjal in a bowl and stir it a little.
Mix all the ingredients including the tomatoes, onions, coriander, garlic, green chilies, ground black pepper, fenugreek powder, turmeric powder, cumin seeds, sesame seeds into the cooked brinjal.
Stir it well so that all the ingredients spread evenly over the cooked brinjal.
Heat the pan again.
Put 2 spoons of oil in it.
Put some fenugreek powder in it. Saute it until it is brown, and after that put some turmeric powder in it.
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