Brinjal/Eggplant is a vegetable with no flavor. Hence, it serves as a great means for cooking because it acts like a sponge! You can add any combinations of spices and it will soak the flavors to produce something absolutely mouth-watering. Brinjal kadai fry is a way that I like to use this ingredient to make a medium spicy semi dry gravy which goes very well with rotis.

What you will need:

How to make it:

• Slice the onion and eggplants lengthwise. I used the baby eggplants here, but you can use any variety.
• Heat oil in a vessel. Once hot, add in the cumin seeds and chopped green chilies.
• Add in the sliced onions and let them cook until they turn golden brown.
• While the onions are cooking, prep the eggplants. Add fennel powder, cumin powder, coriander powder, red chili powder, salt and turmeric powder to the sliced eggplants. Mix it all well.
• Once the onions turn golden brown, add the eggplant to the vessel. Mix well and cover. Turn the flame to a slow simmer.
• Stir occasionally and cook till the oil starts to separate. Garnish with freshly chopped coriander leaves.
• Enjoy with chapatis.