1½teaspoonRed Chilli Powder / Paprika(or as per taste)
1½teaspoonDhaniya / Coriander Powder
¼teaspoonGaram Masala Powder
1handfulFresh Coriander Leaves
Ingredients for Tempering
½teaspoonJeera / Cumin Seeds
½teaspoonMustard Seeds / Aavalu
½teaspoonUrad dal / Minapappu / Split Black gram(optional)
Gather the veggies to be used. Wash the brinjal / eggplant and tomatoes thoroughly.Peel the skin off the onions.Cut all the veggies into small cubes.Put the eggplant pieces in a bowl filled with water.
Now, put a frying pan on the stove top under medium flame.Add the oil and let it heat.Then, add all the ‘Ingredients for tempering’. Saute them by stirring.
Now, transfer the onion pieces and the ginger-garlic paste (optional) . Let the onions turn transparent.
When the onions are fried enough add the tomatoes and eggplant/brinjal pieces too.Add the salt, give a gentle mix and close the pan with lid. Let the veggies soften.
After, around 5-7 mins, open the lid and check if the eggplant pieces have softened.Then, add the red chilli powder, dhaniya / coriander powder and garam masala powder to the pan.
Give a thorough mix and let it be on flame with lid for 2 more mins.If required add 3-4 tablespoons of water and continue with the lid on for 2 mins.Later, Take the lid off, add the chopped coriander leaves and give a mix.
Let it be on flame until your desired consistency of curry reaches.Switch the flame off and transfer the curry into serving bowl. Done!!
Please see the MAIN POST for step wise pics & recipe TIPS!
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