1 big brinjal/egg plant
1 medium sized onion – finely chopped
1 tsp chili powder
1 tsp turmeric powder
4-5 garlic flakes
Oil for frying
Wash the brinjal/eggplant and cut into fine round slices. Then cut them into halves.
In a kadai/wok, add 2 tablespoon oil and once it gets heated add the finely chopped onion.
Once the onion turns pinkish, add the chopped garlic flakes. Close the lid of the kadai for 1 min till the garlic emits raw smell.
Then add chopped tomato and fry till the tomato turns mushy.
Now add the spices, chilly and turmeric powder and stir well.
Then add the chopped eggplant. Add 1/4 cup water and stir well. Close the lid and cook for 20 Min’s for till the eggplant gets cooked.
You will notice that the eggplant slices will get shrinked in size after getting cooked.
Serve with rice/rotis.