Small brinjals-16 nos
Ginger garlic paste-1 tea spoon
Coriander powder-3/4 tea spoon
Turmeric powder-1/2 tea spoon
Red chilli powder-1 tea spoon
Onion seeds ( Kalonji)-3/4 tea spoon
Fennel seeds-3/4 tea spoon
Oil-2 table spoon + deep frying
Cilantro- for garnish
1.Slit the brinjals 4 sides midway through and rub salt inside and keep aside.
2.heat oil in a wok and deep fry the brinjals.Keep them in a paper towel amd drain excess oil.
3.Heat 2 table spoon oil in a kadai, splutter fennel seeds and onion seeds.Add ginger garlic paste,turmeric powder, coriander powder and chilli powder and fry for 2-3 minutes.
4.Pour the tomato puree and cook until the oil starts to seperate at the edges.
5.Fold in the fried brinjals, salt and add a few table spoons of water to make a thick clinging gravy.Cook for a couple of minutes till it all blends and remove from stove.
6.Sprinkle chopped cilantro leaves and serve with chappathi/roti.