Preparation Time: - 10 min
Cooking Time: - 20 min
Servings: - 2~3 persons
- 1 large sized Brinjal or 4-5 small egg plant
- ½ cup chopped coriander leaves
- 1 tsp turmeric powder
- 1 tsp Nigella seeds (kalojeera) / Paanchforon ( Bengali five spices )
- 1~2 green/red chilies silted. I used green one as I am not in favor of too much of spicy food but you can use red chilies as per your taste.
- 4 tbsp mustard oil as it is authentic Bengali preparation but you can use any vegetable oil if you do not like the smell.
- Salt according to taste. You can add sugar if you have a sweet tooth.
- Cut the brinjal lengthwise.
- Chop the coriander leaves and keep in a bowl.
- Heat oil in a Kadai/frying pan in high flame.
- When sufficiently heated, pour nigella seeds and green/red chili.
- When spices splutter add brinjal pieces. Mix well and then add turmeric powder and salt.
- Sauté for 3~4 min
- Add some water, place the lid and keep cooking for 10~12 min in low flame.
- Check if the brinjal is fully done. If the mixture becomes too dry then you may need to sprinkle a little more water.
- Add the chopped coriander leaves and 1 tsp sugar. You can skip the sugar if you do not like or have any health issue.
- Stir and mix well. When the gravy becomes thick as per your liking turn the burner off. Your dish is ready.