Baigan Masala

INGREDIENTS

• 1 Large Brinjal/ Baigan/ Eggplant/ Aubergine
• 1 Medium Onion, chopped finely
• 1 Medium Tomato, chopped finely
• 1 Tbspn Ginger Garlic Paste
• 1-2 Green Chillies, chopped finely
• 1 Dry Red Chilli
• 1 Tspn Cumin Seeds
• A pinch of Asafoetida/ Hing
• 1 Bay Leaf
• 1 Tspn Sugar
• Salt, as per taste
• 1 Tspn Turmeric Powder
• 1 Tspn Garam Masala
• 1-2 Sprigs Coriander, for garnishing

METHOD

• Cut the brinjal into cube shapes. Sprinkle salt and turmeric, and mix well. Let it rest for a couple of minutes.
• Deep fry the pieces till brinjal is tender. Alternatively, it can be shallow-fried too.
• Heat a pan and add some oil. Add dry red chilli, hing and cumin seeds.
• Add onions and fry till well cooked. Add ginger garlic paste and salt. Fry till raw smell disappears. Next, add the tomato and turmeric and cook till tomatoes are soft and mushy and oil starts oozing out of the masala.
• Now, add the baigan pieces and garam masala. Mix gently. Simmer for another 5 minutes and the dish will be ready.
• Garnish with coriander leaves. Goes very well with roti's.