Brinjal curry

Cooking time: 20mins(cooking in vessel), 10mins if you use a pressure cooker.

Ingredients

6              Brinjals(Eggplant)

2              Potatoes(optional)

2              Tomatoes

1              Onion(optional)

½tsp      Garam Masala(optional)                              

¼tsp      Turmeric             

2tsp       Chilly powder

1tsp       Coriander powder(optional)

1tsp       Ginger garlic paste

2tbsp     Oil for cooking

Salt to taste

Slice brinjal and soak it in salt water for a while to avoid bitterness. You don’t have to keep it for long time, you can just soak till you finish slicing all the brinjals. Now chop onions, tomatoes and keep aside. Heat oil in a pan and add onions, tomatoes, ginger garlic paste and cook for a minute in high flame. Make sure the onions don’t get burnt, so lower the flame if you feel its too high.

Drain salt water, wash and add brinjal, potatoes in cooking pan. Add chilly powder, turmeric, coriander powder, garam masala, Salt to taste.

Add a half a cup of water and close the lid. Allow it to cook for about 10mins. Ocassionally stir to see if it needs some more water to cook. Add water accordingly.Check if the brinjal and potatoes are cooked. If yes, then turn off the flame and serve the curry with hot rotis/chapatis or rice.

If you are using a pressure cooker, just add all the ingredients and wait for 3-4whistles. You curry is ready. This is much faster than cooking in a pan. Only problem with pressure cooker is the curry will be in mashed form with more gravy which not everybody likes. But if you are in a hurry, you should go for a pressure cooker.

Tip:

You can add tamarind, little sugar for a chatpata taste. Also add little milk to the curry before you turn off the flame, which I am not sure what difference it made J.