I used the bigger size globe eggplant/brinjal when cubed 1 fruit yields around 5-6 cups. When eggplant cooks, it reduces in quantity by about half.
Add or reduce the quantity of spices according to the quantity of brinjals you have. Eggplant/brinjal . If using Indian brinjal use 5-6 medium size brinjals.
Ingredients:
Brinjal/eggplant – 4-5 cups when diced
Turmeric Powder – 1 tsp
Chilli powder - 1 tbs (adjust according to your
Preference of spiciness)
Mango powder/
Lemon juice. 2 tbs
Cilantro. 10 sprigs (chopped)
Dried fenuugreek - 1 tbs or curry powder
Method:
Take brinjal and slice them lengthwise and cube. Add all the dry ingredients add mango powder if you have or add lemon juice, add oil and combine everything together.
Cook it for 5 to 8 mins in low/medium till it turns light golden, and the masala gets reduced into half the content.
Now add chopped cilantro and gingelly oil and mix well. Cook it on a low flame covered for 8 to 10 mins or till golden and dry. Serve with rice.
