Brinjal Vindaloo (Goan Eggplant Curry)

Ingredients

• Brinjal (eggplant) - 4 whole
• Onion - 2 whole
• Tomato - 1 whole
• Mustard seeds - 2 tsp
• Cumin seeds - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Turmeric powder - 1 tsp
• Red chili powder - 1 1/2 tsp
• Ginger-garlic paste - 1 tbsp
• Vinegar - 2 tsp
• Salt, to taste
• Coriander leaves
• Oil

Instructions

1. 1Trim the brinjals and cut them into bite-size pieces; set aside.
2. 2Heat a small dry pan (kadai) and fry 1 tsp mustard seeds, cumin seeds and fenugreek seeds on low flame until fragrant; let them cool and then grind to a fine powder.
3. 3Deep-fry the brinjal pieces in hot oil until golden and tender, then drain on paper towels.
4. 4In a grinder, combine the toasted spice powder with turmeric powder, red chili powder, ginger-garlic paste and vinegar, and grind to a smooth paste.
5. 5Heat oil in a pan, splutter some mustard seeds, then sauté the chopped onions until they are brown and fragrant; add the masala paste and cook, stirring, until the raw smell disappears.
6. 6Add the chopped tomato and cook until softened, then add the fried brinjal pieces and salt, stirring to coat everything in the masala.
7. 7Cover and cook with a little water until the brinjal is cooked through and the flavors have melded; garnish with coriander leaves and serve with warm rotis.