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Braised Brinjal | Aubergine

 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

Wash and cut Brinjal into 4 long fingers.


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


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


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

Garnish with Dhania Leaves.

Serving Ideas: Serve with cooked Rice or Bread