- Small Brinjal: 8-10
- Onions: 3-4
- Ginger: 20 grams.
- Tomatoes: 2
- Garam Masala: 1 tablespoon
- Dhania (coriander) powder: 1/2 tablespoon
- Dhania seeds: 10-12
- Mustard seeds (rai): 1/2 teaspoon
- Cumin seeds (Jeera): 1/2 teaspoon
- Chana Dal: 1 teaspoon
- Urad Dal: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Red chilly powder: 1/2 tablespoon
- Oil: 3-4 tablespoon
- Salt: to taste
Method
Wash and cut the Brinjal from the centre into two parts without taking out and cutting the tail. Keep them aside.
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.
Add Garam Masala, Dhania powder, salt to the paste and After making paste again put this inside the cutted brinjals and heat it on the medium flame after covering the pressure.
Keep on moving it with spatula in-between the cooking so that Brinjal Masala doesn’t get burnt.
