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For this delectable recipe, you'll need 1/4 kg of brinjals. Begin by making vertical cuts in them, dividing the brinjals into four parts, reminiscent of the technique used for gutti vankaya or masala-stuffed brinjal.
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To ensure the brinjals maintain their freshness and color, immerse the cut pieces in salt-water, preventing them from turning brown during the preparation process.
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Now, let's move on to the cooking process. Heat 3 tbsp of oil in a pan and carefully add the cut brinjals. Fry them, flipping intermittently, over a low flame until they are thoroughly cooked on all sides.
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As the brinjals sizzle to perfection, let's craft the garlic chili paste. In a mixer jar, combine garlic cloves, 1 tsp cumin seeds, salt to taste, 1 1/2 tsp chili powder, and 1/4 cup curry leaves. Grind these ingredients into a flavorful paste.
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Transfer the prepared garlic chili masala to a pan, add a dash of water and 1/4 tsp of turmeric powder, and cook for a minute.
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Integrate the cooked brinjals into this aromatic blend, stirring them gently. Close the lid and let the concoction simmer over low heat for 3-4 minutes.
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As the oil begins to float on the surface, garnish the dish with a sprinkling of fresh coriander leaves. Finally, cut off the stove.
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This mouthwatering brinjal with garlic chili creation is now ready to be savored. Pair it with rice or roti for a wholesome and satisfying meal. Thank you for joining us at Hyderabadi Ruchulu—where every dish tells a tale of flavorsome finesse.