Ingredients

• 4 to 6 medium brinjals
• 3 to 4 medium green chillies (slit)
• 2 to 3 dry red chilies
• ½ tsp. fenugreek seeds
• 2 tbsp. ghee
• 1 cup sour curd
• 1 tsp. corn flour
• ½ cup water
• ½ tsp. salt to taste
• ½ tsp. sugar
• ½ tsp. mustard seeds
• ½ tsp. cumin seeds

Cut the brinjals into four lengthwise, removing the head and soak in salted water till required.  Heat a vessel and add the ghee, when hot add the red chillies and fenugreek seeds and fry for ½ minute.  Add the brinjals and fry till they change colour and turn brown.  Add salt, sugar and green chillies.  Mix the curd with the corn flour (this helps stabilise the curd and prevents it splitting while cooking).  Add the curd to the brinjals and stir then add the water.  Cover and cook till the brinjals are tender and the gravy is thick.  Roast & powder the mustard and cumin seeds.  I usually roast, powder and store the spices separately so have not shown it in the video.  Add the roasted powder to the cooked brinjals.  Stir well and serve hot with pooris or any Indian bread.