½ kg Brinjal
 50 ml Cooking Oil
 1 tbsp Curry Powder
 ¼ tsp Crushed Garlic
 1 Onion
 1 tsp Turmeric Powder
 Curry leaves and Dhania Leaves
 1 tsp Jeera Seeds
 1 Large Tomatoes

1

Wash and cut Brinjal into 4 long fingers.

2

Heat Oil, add chopped Onion, Turmeric Powder, Curry Powder, Crushed Garlic, Jeera Seeds and Curry Leaves.

3

Fry until golden brown, add Bringal, salt and cook on low heat.

4

Add tomatoes and cook until tomatoes are absorbed into the curry.

Garnish with Dhania Leaves.

Serving Ideas: Serve with cooked Rice or Bread

Ingredients

 ½ kg Brinjal
 50 ml Cooking Oil
 1 tbsp Curry Powder
 ¼ tsp Crushed Garlic
 1 Onion
 1 tsp Turmeric Powder
 Curry leaves and Dhania Leaves
 1 tsp Jeera Seeds
 1 Large Tomatoes

Directions

1

Wash and cut Brinjal into 4 long fingers.

2

Heat Oil, add chopped Onion, Turmeric Powder, Curry Powder, Crushed Garlic, Jeera Seeds and Curry Leaves.

3

Fry until golden brown, add Bringal, salt and cook on low heat.

4

Add tomatoes and cook until tomatoes are absorbed into the curry.

Garnish with Dhania Leaves.

Serving Ideas: Serve with cooked Rice or Bread

Braised Brinjal | Aubergine