2 medium purple brinjals, cut into round slices
2 large onions, sliced into thin rings
2 large tomatoes sliced into thin rings
1 inch piece ginger
6 flakes garlic
4 green chilies, handful of coriander leaves
1 tblsps dhaniajeera
Salt and chili powder to taste.
Grind all the above ingredients to a paste with the exception of vegetables. Arrange onions, tomatoes in alternate layers in a shallow pan sprinkle ground paste in between each layer. Pour a little water on top. Bake 20 minutes in a moderate oven till the vegetables are cooked and a thick gravy is left.
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