8-10 small brinjals
20 gms of ginger
1 tablespoon garam masala
1/2 tablespoon dhania (coriander) powder
10-12 dhania seeds
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon cumin seeds (jeera)
1 teaspoon chana daal
1 teaspoon urad daal
1/2 teaspoon of turmeric powder
1/2 tablespoon red chilly powder
3-4 tablespoon oil
Salt to taste.
- Wash and cut the Brinjals 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 daal and urad daal, 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.
- After making paste again put this into the pan and on the medium heat and add garam masala, dhania powder, salt.
- Now add brinjals to it and cover it and cook it till the brinjals are cooked.
- Keep on moving it with spatula in between the cooking so that brinjal masala doesn't get burnt.
- Serve it hot with chapaties, parathas or rice.
Note: Many variations can be made according to your taste like you can add green chillies to it instead of red chilly powder. It will be good if you add a pinch of hing. Do not add chana daal or urad daal to it if you don't like it. To make it more chat-pata you can add Amchur powder to it.