Baingan Musallam (Brinjal in tomato gravy)
Adapted from Sapana
6-8 small brinjals cut into 2
1 medium onion chopped
2 tsp ginger/garlic paste
2 tsp chili powder
2 tsp coriander powder
½ tsp turmeric powder
1 large tomato chopped
1 tbsp coriander leaves chopped
1 tbsp cream (optional)
Add 2-3 tbsp oil on a flat pan/tava and roast baingans on both sides till half cooked. (Original recipe called for deep frying brinjals, I have cooked them on a tava with little oil keeping in mind the diet).
Heat 2 tbsp oil and add cumin.
When it splutters, add onion and saute till onions start to brown.
Add ginger/garlic paste and saute.
Add coriander powder, chili powder, turmeric powder and stir well.
Add a cup of water and tomatoes. Cook covered for a few minutes.
Add baingan pieces, mix well and keep covered for a few more minutes.
Take off fire when the gravy is thick and coats baingan pieces.
Transfer to serving dish. Garnish with cream and chopped coriander.