5 nos – Red Small Brinjals
1 tsp – Cummin seeds
1 tsp – Turmeric
1 tsp – Red chilly
3 nos – Green chillies, slit
1 tbsp – Ghoda masala
1 tbsp – Ginger garlic paste
1 no – Big sized onion, chopped
2 nos – Medium sized tomatoes, chopped
Chopped coriander leaves
2 tbsp – Oil
Salt to taste
Wash , wipe and slit the brinjals in a criss cross from the bottom broad side towards crown . Slit 3/4th way down. Mix cummin seeds, turmeric, red chilly powder, a tsp of salt in a bowl . Stuff this masala powder into the slit brinjals and set aside and save the masala powder for later use.
Heat oil in a kadhai. Add ginger garlic paste, chopped onions and green chillies to this and saute it till the raw smell of the ginger garlic goes.
Add chopped tomatoes and the leftover masala powder and cook till the tomatoes soften. Add the stuffed brinjals and on a high flame saute till the colour of the brinjals change. Lower the flame, add more salt to your taste. Cover it cool till the brinjals are cooked and soft. Keep sprinkling water if needed so that the gravy does not burn.
When the brinjals are almost cooked, add a tbsp of ghoda masala, cover and cook till the brinjals are completely cooked.
Once the brinjals are cooked, remove the lid, increase the flame and saute the curry till it gets rid of all the liquidiness ( if thats a word 😊 ) and the onions and tomates and the brinjal starts to caramalise a little.