Brinjal Masala

This is a dish, among many others, that I have been putting off posting for so long! When I went to Singapore in October during Diwali vacation, my Bhaabhi (elder sister-in-law) made this dish, and we all loved it. Though I clicked pictures of dishes prepared at home in Singapore, I never got around to posting them. 

Last week, I was browsing through  my Picasa albums (a favorite pastime!:D) and stumbled upon these pictures below. I wanted to post the recipe, however, I realized I had forgotten how Bhaabhi made it. And while editing the pictures in Picasa using 'Retouch' , with reference to Nags' Google Picasa editing article, I think I did something weird and later, I could not find the pictures!

After many attempts of locating the files and a final search and scan of all pictures in the system, I 'retrieved' the pictures (don't ask me what had happened, I have no clue!), and asked my Bhaabhi to email me the recipe, which she did. So here goes!

To make the Brinjal Masala seen in the picture, you will need:

Brinjal - cut into cubes - 3 cups

Tomatoes - finely choppped - 2

Large onions - finely chopped - 2

For the masala:

Ginger - peeled and pounded - 2 tsp

Garlic - peeled and pounded - 1 tsp

Cumin seeds - 2 tsp

Fenugreek seeds - 1 tsp

Mustard seeds - 1/4 tsp

Red Chilli powder - 1-2 tsp (depending on how hot you like the dish to be)
Turmeric powder - 1/4 tsp

Lime juice - 1 medium sized lemon 

Coriander leaves - chopped (optional)

Oil - 2 tbsp

Salt - to taste

Method:

• In a pan, roast the chilli powder, turmeric powder, mustard seeds, cumin seeds, fenugreek seeds along with ginger and garlic in a tsp of oil, and allow to cool
  
• Grind the above to a fine paste
  
• Heat remaining oil in a pan, sauté the onion until brown, add the tomatoes and fry until the oil separates
  
• Add the brinjal and masala paste, mix well, and cook covered on low flame until brinjal is cooked
  
• Squeeze lemon juice over the dish and garnish with coriander if you feel like it
  

Note: You can also use vinegar as a substitute for lemon juice, however, I am not sure of the quantity. Both taste fine.

Serve with rice/ chapathi