ingredients
– 2 medium size tomatoes – roughly choped
– 2 medium sized eggplant (brinjal) – cut into small sized cubes
– 2 eggs
– turmeric 1/2 teaspoon
– salt as per taste
– cumin 1/2 teaspoon roughly crushed
– pepper 1/2 teaspoon roughly crushed
– ginger garlic paste 1 teaspoon
– 1 or 2 green chilli (optional) roughly chopped
– mustard seeds 1/2 teaspoon
– fresh corriander roughly chopped
– oil – approx 4 teaspoon
– few almonds / cashew nuts (optional)
How to cook:
Heat oil in a pan, add mustard seeds, cumin , pepper. Once mustard seeds starts to splutter add onions, turmeric, green chillies, almonds / cashew and ginger garlic paste – stir fry for a minute – in medium flame. Add eggplant cubes fry for a minute – add salt, cover and cook until eggplant pieces are 80% cooked. Add tomotaoes, cover and cook for another 5 mins. Now check with your spatula if everything is properly cooked – smash everything a little bit – if there is water let it dry a bit. Move everything to the side of the pan to make some space – add 1 teaspoon of oil – let it heat in high flame and the pour in the eggs. Let it cook like an omlet for a minute or two. Tear apart the omlet and mix it with rest of the curry. Cook for another 1 min and add corriander .
