Brinjal / Eggplant in Yoghurt Curry

Ingredients

Small round Brinjals – 6-7
Oil – 3 tbsp
Onion – 2 chopped
Curry leaves – 18-20
Ginger garlic paste – 2 tsp
Red chilli powder – 1-2 tsp
Turmeric powder – ½ tsp
Yogurt – 4 tbsp
Gram flour – 1 tbsp
Salt
Water – as needed


Method

Slit the Brinjals halfway into four parts. Keep the stem intact. Dip it in a bowl of water so that the Brinjals do not change the colour.

Heat oil in a non stick pan. Add onion and curry leaves. Saute it till the onions turn golden brown. Add ginger garlic paste, red chilli powder and turmeric powder. Saute it for another 3-5 mins till the oil separates. Now add Brinjals and give it a mix. Add little water and salt and let it cook.Check for seasoning. Keep stirring in between and cook till it is 90% done.

Meanwhile take a bowl and mix yogurt and gram flour. Whisk it into a creamy mixture. Add this mixture to the Brinjals and cook further till the Brinjals are soft. Serve hot.


My Notes

ü  The amount of oil, salt and spices can be varied according to your taste and eating habits. This measurement works well for me and my family.