BRINJAL / EGGPLANT WITH TOMATOES

BRINJAL / AUBERGINE / EGG PLANT WITH TOMATOES 

Ingredients:

250 grams long Brinjal / Aubergine / Eggplant either the purple or green variety

2 onions chopped

2 tomatoes chopped1 teaspoon chillie powder, 
½ teaspoon turmeric powder, 
1 teaspoon ginger garlic paste, 
1 teaspoon cumin powder, 

1 tablespoon vinegar, 
1 teaspoon sugar,
Salt to taste, 
2 tablespoons oil

Cut the Brinjal / Aubergine / Eggplant into medium size pieces and soak in a bowl of water to which a pinch of salt has been added. 
Heat oil in a pan and sauté the onions till golden brown. Add the ginger garlic paste and fry for some time. Now add the chillie powder, cumin powder, turmeric powder, sugar and tomatoes and fry till the oil separates from the mixture.

Drain the Brinjal (Aubergine / Eggplant), and add it along with the vinegar. Mix well and simmer till the gravy is sufficiently thick and the Brinjal is cooked.

 Care should be taken not to overcook the Brinjal. Serve with Rice or Chapattis,