Achari Baingan

1: Fry the slit brinjals in oil until golden and tender.

2: Remove the brinjal and add the mustard oil to the pan. Add the whole spices.

3: Cook until aromatic.

4: Add the chopped garlic, ginger and sauté until golden brown.

5: Add the halved red chillies.

6: Add the chopped onions and cook until golden brown.

7: Add the powdered spices, salt and chopped tomatoes. Cook until soft and mushy.

8: Simmer the gravy and add the curd. Mix and cook well until the oil starts separating.

9: Finish with the pickle, brinjal and kasoori methi, add the water and simmer until thick in consistency.

10: Garnish with chopped coriander leaves and serve.