Vankaya Masala

Method

1. 1

   Prepare brinjal: Wash 2 medium purple brinjals. Cut into 2-cm cubes. Soak in water.

2. 2

   Fry brinjal: Drain and pat dry. Heat 3 tbsp oil. Fry brinjal cubes on medium-high heat 8-10 minutes until golden brown. Remove.

3. 3

   Fry onion: In the same oil add 1 finely chopped onion. Cook 8-10 minutes until golden.

4. 4

   Add ginger-garlic and tomatoes: Add 1 tbsp ginger-garlic paste, then 3 chopped tomatoes. Cook 8 minutes until oil separates.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1.5 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add fried brinjal: Add fried brinjal pieces back. Toss to coat in the masala.

7. 7

   Add water: Add half cup water and salt. Stir well.

8. 8

   Simmer: Cook on medium heat 8-10 minutes until the masala is thick and clings to the brinjal.

9. 9

   Add garam masala: Add 1 tsp garam masala. Mix well.

10. 10

    Serve: Adjust salt. Vankaya masala should be thick and richly spiced. Serve with steamed rice or roti.