Brinjal Curry

Ingredients

• 4 Brinjals, slit in half
• 3 tbsp Oil
• 10 Garlic Cloves
• 1 tsp Coriander Seeds
• 1 bunch Coriander Leaves
• 1/2 inch Ginger
• 2 Green Chilies
• 1 tsp Mustard Seeds
• 1 tsp Fennel Seeds
• 1/2 tsp Red Chili Powder
• 1/2 tsp Mango Powder
• 1/4 tsp Fenugreek Seeds
• 1/4 tsp Turmeric Powder
• 1/4 tsp Carom Seeds
• 1/4 tsp Garam Masala
• 1/4 tsp Asafoetida
• Salt to taste

Instructions

1. Slit the brinjals in half without completely separating them.
2. Grind garlic, ginger, and green chilies into a fine paste.
3. Grind coriander, mustard, fennel, cumin, and fenugreek seeds into a fine powder.
4. Apply some of the masala paste onto the brinjals.
5. Heat oil in a pan and shallow fry the brinjals with a lid on until cooked.
6. In the remaining oil, add asafoetida and carom seeds, allowing them to splutter.
7. Add the remaining wet and dry masala and cook until oil separates.
8. Add water and bring to a boil, cooking the masala for a few minutes.
9. Add the fried brinjals to the gravy and let them simmer for a few minutes.
10. Remove from heat, garnish with coriander leaves, and serve hot.