Ingredients :
- Green or vielot brinjal - 1/4 kg
- Red tomato - 2 [ chopped ]
- Onion - 1 big [ chopped ]
- Salt - as required
- Oil - 3 to 4 tbl sp
- Curry leaves -little
For grinding masala :
- Black pepper - 1/2 tsp
- Aniseed - 1/4 tsp [ sombu ]
- Cinnamon - small piece
- Ginger garlic paste - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Red chilli powder - 1 tsp
- Dhaniya powder 1/2 tsp
- Dry grated coconut - 3 tbsp
- Kala masala - 1 tsp [ ref to my kala masala recipe in my blog ]
Method :
First keep one kadai on the gas and add oil. When it becomes hot, add chopped onion, tomato and curry leaves. [ The onion and tomato should be cut in the same size ]. Cut the brinjal into 4 pieces and add to the kadai. When the vegetable becomes soft, add the ground masala along with required hot water since it helps to cook fast. Keep the gas in low flame. Add salt and little sugar. When the subji gets completely cooked, [ oil will leave from the side ] remove from the gas and garnish with curry leaves. This sabhji goes well with rice and roti.
First keep one kadai on the gas and add oil. When it becomes hot, add chopped onion, tomato and curry leaves. [ The onion and tomato should be cut in the same size ]. Cut the brinjal into 4 pieces and add to the kadai. When the vegetable becomes soft, add the ground masala along with required hot water since it helps to cook fast. Keep the gas in low flame. Add salt and little sugar. When the subji gets completely cooked, [ oil will leave from the side ] remove from the gas and garnish with curry leaves. This sabhji goes well with rice and roti.
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