Ingredients
3 medium sized Baingan / Egg plant / Aubergine, make thin slices
2 cloves garlic, crushed
1” finely chopped ginger
1 medium sliced onion
2 tomatoes cut in cubes
2 green chillis finely chopped
5-6 curry leaves
½ teaspoon kalonji (Nigella seeds)
5-6 fenugreek seeds
½ teaspoon fennel seeds
½ teaspoon cumin seeds
½ teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon red chili powder
Salt to taste
1 ½ tablespoon oil
Method
Heat oil in a Kadhai/Wok
Fry baingan slices in the oil and drain out.
Keep all fried baingan slices aside.
Now in the remaining oil in Kadhai/wok, add ginger and garlic paste. Stir it.
Now add sliced onion to it. Cook it till the onions become golden.
Now add kalonji (Nigella seeds), cumin seed and fenugreek seeds.
Add chopped tomatoes, curry leaves, fennel seeds and green chili. Cook it till tomatoes become little soft.
Now add turmeric powder, coriander powder, red chili powder and salt.
Add all fried baingan slices to it and mix it well.
Sprinkle little water over it and cover it with a lid.
Cook it over a slow flame for about 10-15 minutes, till baingan slices get cooked.
Dish out in a serving dish.
Serve while hot with parantha.
