Authentic Home-Style Brinjal MasalaVeg

1

Heat 1/2 teaspoon of oil in a pan over medium heat.

2

Add the chana dal, urad dal, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, and Byadagi chillies.

3

Roast these ingredients until they turn a golden brown color.

4

Turn off the heat and let the mixture cool completely.

5

Grind the roasted ingredients in a mixer jar until you have a fine powder. Set this aside.

1

Heat 3 tablespoons of oil in a wide kadai.

2

Add the mustard seeds and cumin seeds. Once the mustard seeds start splattering, add a pinch of asafoetida (hing) and two dried red chillies.

3

Add the chopped onions and sauté for about a minute until they soften.

4

Add the pounded garlic and curry leaves; continue to sauté until the garlic is fragrant.

5

Stir in a pinch of turmeric powder and the rock salt.

6

Add the chopped tomatoes and slit green chillies, cooking until the tomatoes become slightly mushy.

7

Add 1 teaspoon of your prepared masala powder to the base and mix well.

1

Add the cleaned and cut brinjal pieces to the kadai and sauté for about 5 minutes.

2

Pour in the tamarind puree and mix thoroughly.

3

Add about 1/2 cup of water, cover the kadai with a lid, and let it cook on medium flame for 10 minutes.

1

Once the brinjals are tender, stir in the remaining ground masala powder.

2

Add a little more water if necessary to achieve your desired consistency.

3

Taste and adjust the salt if needed.

4

Cover the kadai again and cook for a final 5 minutes.

5

Turn off the stove, garnish with fresh chopped coriander leaves, and serve hot with rice or roti.