Brinjal Fry

1. 1
   prep

   Prep the brinjal.

   1.Wash 500g brinjal and pat dry.

   2.Cut into 1-inch cubes. Soak in salted water for 5 minutes to prevent browning.

   3.Drain and pat dry before cooking.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tbsp oil in a heavy-bottom pan over medium heat.

   2.Add 1 tsp mustard seeds and let them splutter (30 sec).

   3.Add 1 tsp cumin seeds, 1 tsp urad dal, 2 dried red chilies, and 10 curry leaves.

   4.Sauté until the dal turns golden (1 min).
3. 3
   saute · ~5 min

   Cook the onions.

   1.Add the thinly sliced onion to the pan.

   2.Sauté until soft and translucent (4-5 min).
4. 4
   saute · ~1 min

   Add spices and brinjal.

   1.Lower the heat and add a pinch of turmeric powder, a pinch of red chili powder, and 1 tsp coriander powder.

   2.Stir quickly for 20 seconds until fragrant — don't let them burn.

   3.Add the cubed brinjal and 0.5 tsp salt. Toss well to coat evenly.
5. 5
   saute · ~15 min

   Fry the brinjal until cooked.

   1.Cover the pan and cook on low heat for 8-10 minutes, stirring occasionally.

   2.Uncover, add 1 tsp tamarind paste, and stir-fry on medium-high heat for 3-4 minutes until edges caramelize.

   3.The brinjal should be tender inside with slightly crispy edges.

   TIPCook uncovered at the end to drive off moisture — brinjal releases water and you want a dry finish.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

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