Ingredients
– 2 large brinjals (eggplants)
– 3 tablespoons oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 onion, chopped
– 2 tomatoes, chopped
– 1 teaspoon turmeric powder
– 1 teaspoon chili powder
– Salt to taste
– Fresh coriander leaves, for garnish
Method
1. Start by washing and cutting the brinjals into cubes. Set them aside.
2. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
3. Next, add chopped onions to the pan and sauté until they turn golden brown.
4. Stir in chopped tomatoes along with turmeric powder, chili powder, and salt. Cook until the tomatoes are soft.
5. Add the brinjal cubes and mix well. Cover the pan and cook for about 10 minutes, stirring occasionally. Garnish with fresh coriander leaves before serving.
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