A simple curry loved by all who ate.
4 long purple brinjals or 6 small round ones
1 onion sliced
1 tsp ginger garlic paste
1 large tomato sliced
1 potato cut into long thick strips
1 tsp chilli powder
1 tsp coriander powder
½ tsp turmeric powder
½ tsp garam masala
Salt to taste
Few curry leaves
4 tbsp chopped fresh coriander leaves
4 tbsp oil
Slit brinjals by keeping the top intact and keep in water.
Heat oil and add onion. Saute till it becomes lightly brown.
Add ginger garlic paste and saute.
Add spice powders and mix well.
Add brinjals pieces, potato and tomato.
Add ½ cup water and add salt.
Cover with a lid and cook till done. Stir carefully so that the brinjals retain the shape.
The water would have evaporated completely and the curry will get a dark brown colour. Adjust salt and take off fire. Sprinkle coriander leaves ad mix.
This is best served with chapathis.