Spiceindiaonline

cut the brinjal lengthwise till only base along with stem and

take 2 tsp jeera,2tsp coriander seeds,4-5 long red chilly

5-7 curry leaves fry nicely with 0ne tsp oil to that add scrabed coconut

(to enhance the flavour and aroma can add 2 garlic pieces bit ginger)

cool it grind it

now take the whole cut brinjal and fry nicely in oil pan in dum

(4-5 spoon oil and lid closed) now when the colour of brinjal changed add 1 tsp garam masala

grinded paste and one tomato puree

add 1 tsp turmeric,salt according to taste

The Brinjal, the popular vegetable of the masses, is native to India. The most common variety, the glossy purple Brinjal is a familiar component of Indian curries.
This inexpensive vegetable was known as Malayan purple melon in China. There it was a common food item since 600 BC.May be the shape of first varieties that English speakers came across prompted them to call it as eggplant. The botanical name of Brinjal is Solanum melongena.