MASALA BAINGAN

This is one dish which i love to eat with rice, roti, bread... or just the way it is.

I m a spice freak and this dish can be made from just hot to Death hot:)

During winters Garlic Ginger and spices could warm you up:)

The best to compliment this dish is Green half moong dal, and some soft Gujarati rotis topped with lovable amount of ghee:)

I hope you try this one it.

MASALA BAINGAN

8-9 small Brinjals or 4-5 long

1 large Potato

1 medium size Onion

4 tbs of chopped garlic

2 tsp of chopped ginger1

Tsp Turmeric

2 -3 tbs coriander powder

1 tbs red chili

1tsp sambhar powder

1tsp amchur powder.

Pinch of garam masala

Salt according to taste.

Hing

Curry leaves

Jeera

Oil

Water

Fresh coriander

First prepare the Brinjals, if you are using small ones wash them and slit a cross. If using long ones, cut them in half to make it into 2 parts and then make a grid mark (checks) on them.Soak them in salt water until u prepare the filling.Peel and cut potato into 3 thick round slices and make checker marks,Also soak these in salt water.

FILLING

Mix all the dry masala with ginger garlic and very very finely chopped onion.Leave some masala aside and then add a little oil to rest of the masal so that it stays well inside the vegetable.Fill this masala in the brinjals and potato.

In a non-stick pan, heat some oil and add jeera and hing, once you get the fragrance of hing, add curry leaves and put the left aside masala in it and saute for about a minute. Then put all the brinjals and potato to the pan. simmer and cook for about 5 minutes.Then add about half a cup of water to it, and cover it to cook on low flame.If you feel that the water has dried keep adding little untill the brinjal and potatoes are cooked.Then with the help of tongs (thats the easiest way) flip the brinjals and potatoes and let hem cook for another 5 min.:)Serve with finely chopped fresh coriander:)

YUMMMMM