Vangan Basar

1. 1
   prep · ~6 min

   Shallow fry the brinjals.

   Wash and slit the brinjals lengthwise into quarters, keeping the stems intact. Heat 2 tbsp oil in a heavy-bottomed pan over medium heat. Add the brinjals and shallow fry until lightly browned and slightly softened, about 5-6 minutes. Remove and set aside.

2. 2
   temper · ~2 min

   Make the tempering.

   1.Add the remaining 1 tbsp oil to the same pan over medium heat.

   2.Add cumin seeds and let them splutter (30 sec).

   3.Add slit green chilies and sauté for a few seconds until fragrant.
3. 3
   saute · ~12 min

   Build the onion-tomato masala.

   1.Add chopped onions and sauté until golden brown (5-7 min).

   2.Add ginger-garlic paste and sauté until the raw smell disappears (1 min).

   3.Add chopped tomatoes and cook until they soften and oil starts to separate (4-5 min).
4. 4
   simmer · ~2 min

   Cook the dry spices and simmer the gravy.

   1.Lower the heat and add turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds.

   2.Add tamarind paste, salt, and water. Stir well and bring to a gentle simmer.

   TIPSautéing the spice powders on low heat prevents them from burning and removes their raw taste.
5. 5
   simmer · ~11 min

   Add the fried brinjals and finish cooking.

   Gently add the shallow-fried brinjals to the simmering gravy. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the brinjals are tender and the gravy thickens.

   TIPGentle stirring ensures the brinjals hold their shape without turning mushy.
6. 6
   garnish · ~5 min

   Garnish with garam masala and coriander leaves.

   Turn off the heat. Sprinkle a pinch of garam masala and garnish generously with chopped coriander leaves. Let it rest, covered, for 5 minutes before serving.

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