- Half a kilo of Brinjals, cut into small pieces. Salted and kept aside.
- One large onion, thinly sliced.
- Two medium tomatoes, roughly chopped.
- 1 teaspoon of ginger garlic paste.
- 2 teaspoons of red chilly powder.
- 2 teaspoons of coriander powder.
- 1/2 teaspoon of turmeric.
- 1 teaspoon of garam masala.
- 1 tablespoon of besan flour.
Do not wash the brinjals. If you do, then pat them dry. Cut them into small pieces and sprinkle salt with a pinch of turmeric. Rub it well and keep them in a colander. A plate under the colander will prevent making a mess in the kitchen. The salt will leach out the bitterness in brinjals.
Heat oil. Once its hot add the onions so they start getting fried right away. After 3-4 mins of frying on high heat, add the ginger garlic paste, coriander powder, turmeric, red chilly powder. Mix well. Then sprinkle the besan flour. Mix well and you will notice that the dry masala is slowly getting stuck to the base of your pan.
Now wash the salted brinjals and add them to the pan. Let them cook for about 5 mins while occasionally mixing them. By now its quite possible that the masala is slowly getting stuck to the pan. Its ok. Reduce the heat. Add the tomatoes and cook covered for about 7-8 mins.
When you open the pan, there will a little moisture release by the brinjals and tomatoes. Use that to fully deglaze the pan. If cooking in a non-stick pan, use a wooden spatula.
Sprinkle some garam masala powder and serve with rotis.