Video Tutorial
Video Chapters
Instructions
Preparation and Cleaning
Gather all ingredients, including small brinjal, spices, onions, and tomatoes. Wash the brinjals thoroughly.
Cutting the Brinjals
Trim the stems and cut the brinjals into four quarters lengthwise, ensuring they remain attached at the stem. This prepares them to hold the masala and allows you to check for freshness.
Roasting the Brinjals
Heat 2 tablespoons of oil in a pan. Add the brinjals, cover with a lid, and roast them, stirring occasionally, until they are about 30-40% cooked (takes approximately 5 minutes). Remove and set aside.
Preparing the Masala Base
In the same pan, add another 2 tablespoons of oil. Temper with cumin, bay leaves, black cardamom, and cinnamon. Sauté the finely chopped onions and grated ginger-garlic until golden brown.
Adding Tomatoes and Spices
Add chopped tomatoes followed by turmeric, salt, coriander powder, garam masala, red chilli powder, and Kashmiri lal mirch. Cook covered until the oil separates from the masala.
Cooking with Gravy
Add a little water to adjust the consistency of the gravy. Once it begins to boil, add the pre-roasted brinjals. Cover and cook for 10-12 minutes until the brinjals are tender.
Final Garnish
Finish the dish by sprinkling fresh coriander leaves. Serve hot with roti, paratha, or rice.
