Grilled Brinjal Gravy

Preparation:20 mins
Cook: 30 mins
Total Time: 50 mins
Servings: Makes 2 to 4 servings

Ingredients

2 large brinjal (baingan / eggplant)
1 onion
1 tomato
ginger (adrak) paste
a few curry leaves (kadi patta)
1 tbsp chopped coriander (dhania) leaves
1 tbsp chopped mint leaves (phudina) leaves
2 tsp fennel seeds (saunf)
1/2 tsp cumin seeds (jeera)
1 tbsp garam masala
1 tbsp coriander (dhania) powder
1 tbsp chilli powder
salt to taste

Method

Roast over the brinjals on an open flame till the brinjals turn soft and black, while turning occasionally. When a knife is inserted it must go smoothly which means it is fully cooked.Remove the black layer, cut the head and cut the brinjal into small pieces. You can even mash it if you want the gravy to be slushy.Heat oil in a kadai, add the fennel seeds and cumin seeds.When the seeds crackle, add the onions and saute.Add the tomatoes and saute again.Add the coriander leaves, mint leaves and curry leaves.Cook, while stirring continuously, till the oil comes out of the gravy.Add the brinjal, garam masala, chilli powder and coriander powder and mix well.Add a little water and cook till it has a nice gravy consistency..Garnish with coriander and Serve hot with briyani, roti, chapati or dosas.