Brinjal Masala - Punjabi
style south Indian Brinjal Masala Curry.
1. Small Brinjal: 8-10
2. Onions: 3-4
3. Ginger: 20 grams.
4. Tomatoes: 2
5. Garam Masala: 1 tablespoon
6. Dhania (coriander) powder: 1/2 tablespoon
7. Dhania seeds: 10-12
8. Mustard seeds (rai): 1/2 teaspoon
9. Cumin seeds (Jeera): 1/2 teaspoon
10. Chana Dal: 1 teaspoon
11. Urad Dal: 1 teaspoon
12. Turmeric powder: 1/2 teaspoon
13. Red chilly powder: 1/2 tablespoon
14. Oil: 3-4 tablespoon
15. Salt: to taste
Wash and cut the Brinjal from the centre
into two parts without taking out and cutting the tail. Keep them
Chop onions, ginger and tomato separately.
Take a pan and heat up the oil in it then add mustard seeds, Jeera and
Dhania seeds to it.
When mustard and Jeera starts popping add Chana Dal and Urad Dal,
after around one minute add onions and ginger.
Cook it till the onions starts to turn transparent.
Now add red chilly powder, turmeric and mix and then put chopped
tomatoes. Cook it for 4-5 minutes.
Put off the heat and let the Masala cool
for few minutes(1-2) and then grind it into paste with electric hand
mixer or normal electric mixer.
After making paste again put this into
the pan and on the medium heat and add Garam Masala, Dhania powder,
Now add Brinjal to it and cover it and
cook it till the Brinjal are cooked.
Keep on moving it with spatula
in-between the cooking so that Brinjal Masala doesn't get burnt.
Serve it hot with chapattis, Paratha or