Baingan Masala ( Eggplant Curry )

Brinjals or Eggplants are a good source of folic acid and this is the vegetable which has the maximun recipes. They can be made in more than 65 ways. Hence it is often described as " King of Vegetables "

I have here used the small round eggplants.

Ingredients:

• Small Eggplants - 8-10
• Onion- 2 medium
• Tomato - 1 ( or tomato paste - 1/4 cup)
• Ginger Garlic Paste - 1 tbsp
• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1 tsp
• Curry Leaves - 1 spring
• Hing ( asafoetida ) - a pinch
• Turmeric Powder - 1/4 tsp
• Coriander-Cumin Powder - 1 tsp
• Red Chili Powder - to taste 
• Salt - to taste
• Water - 1 cup
• Oil - 2 tbsp
• Cilantro - for garnish

Directions: 

• Slit eggplants into cross shape only 3/4th way through, keeping the stem intact. Do not separate into halves.
• Microwave them just for a couple of minutes or shallow fry so that they are little soft. You do not need to cook it fully. This process is just to speed up the cooking process. You can avoid this step and directly cook which will take a little longer.
• Keep these eggplants aside.  

Shallow Fried Eggplants

• Now heat oil in a pan and splutter mustard seeds and cumin seeds. Add hing. If you want to add green chilies, this is the time you add. But I haven't. I chose to use red chili powder. Add curry leaves.
• Saute ginger garlic paste. Saute finely chopped onions until they turn slightly brown.
• Add finely chopped tomatoes and cook till mushy. 
• Add coriander-cumin powder, turmeric powder, red chili powder at this point and mix well. 
• Add a cup of water and add the half fried eggplants to the gravy. Add salt and cook till the eggplants are done or till the gravy stats oozing out the oil. ( adjust water according to your preference. )
• At the end add chopped cilantro. Serve with chapati or paratha or plain steamed rice or pulav.