Malaysian Brinjal/Eggplant Curry

This Brinjal curry is very easy to make and takes very less time.The method used to prepare gives a gravy consistency which can be used as a side dish for roti. I viewed the recipe in a tamil channel prepared by Mrs.Revathi Shanmugam.The name given to this is apt as this is a Malaysian dish.I tried this several times and it was liked by all my family members and guests too.I  never knew brinjal would taste so good when just cooked in water with the combination of onion and tomato and simple ingredients of salt and chilli.

INGREDIENTS

  

Brinjal/Eggplant	250 Gm
Onions	2
Tomatoes	4
Green Chillis	4
Red chilli powder	1 tsp
Turmeric powder	1/2 tsp
Ghee	2 tsp
Curry leaves	few
Salt	To taste

METHOD

Cut brinjal into thin long pieces. Cut onion to slices.Slit green chillies. Chop tomatoes and keep.

In a vessel heat water and bring to a boil.

Add turmeric powder and red chilli powder. Add the cut brinjal,tomatoes,green chillies and half of onion.

Let the water level in vessel be just to immerse the vegetables.

Cover and cook.Add salt .

When vegetables are cooked soft  and the curry looks like a gravy(it should not be watery),put off flame.

Heat ghee in a pan,add the remaining half of onion, curry leaves and fry.Add little salt and mix.

Add this to the curry and mix.

Serve hot with roti or rice.