Karina Sharma
3 medium brinjals, 2 tbsp oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 10-12 curry leaves, 1 chopped onion, 2 chopped tomatoes, 1-2 green chilies, 1 tbsp ginger-garlic paste, 1 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp garam masala, salt, fresh coriander leaves for garnish.
Wash and cut the brinjal into small cubes. Soak them in salted water for 10 minutes to avoid discoloration.
Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter. Add curry leaves and sauté for a minute.
Roll each dough ball into a flat, round paratha using a rolling pin, dusting with flour to prevent sticking.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 2-3 minutes to let the spices blend.
Add the soaked and drained brinjal cubes. Mix well to coat them in the spices. Cook for 5-7 minutes on medium heat.
Add a little water (about 1/4 cup) and cover the pan. Let it cook for 15-20 minutes on low heat until the brinjals are soft and tender.
Garnish with fresh coriander leaves and your South Indian Brinjal Curry is ready to serve.