The first time I saw eggplant in the stores I was shocked to the core because they were huge and no way close to brinjals . But then over the years I have started to like them. The highlight of this dish is the pepper powder and garlic. I have used only 3 garlic cloves, but you can add as many as you want. Onion and tomatoes add a touch of gravy and overall this is one of my favorite brinjal dishes. Off to the recipe.

Ingredients
2 tsp oil
1/4 tsp mustard seeds
1 big onion (1.5 cups chopped)
3 medium tomatoes (2 cups chopped)
15 brinjals (Indian variety)
3 cloves garlic
Salt
Turmeric
Chilly powder
1 tsp pepper (powdered)

Method
Heat oil and splutter mustard seeds.

Add onions.

Onions are cooked.

Add tomatoes.

Cook until tomatoes turn mushy.

Add the cut brinjals.

Add garlic.

Add chilly powder, turmeric and salt.

Sprinkle some water and allow the vegetables to cook.

When the brinjals are cooked add the pepper powder.

Turn off the stove after 2 minutes.

Tasty brinjal garlic curry ready. We had it for lunch along with rice and kuzhambu.

Enjoy!

Sending to Dish it Out hosted by Sangee.