300 grams Long aubergines
2 Table spoon oil
1/4 Tea spoon Turmeric powder
1/2 Tea spoon Red chili powder
1 Tea spoon Cumin powder
1 Tea spoon Coriander powder
3/4 Tea spoon garam masala powder
1/2 Tea spoon Dried Mango powder
1/4 Tea spoon Chaat Masala
1/4 Tea spoon mustard seeds
1/4 Tea spoon nigella seeds (Kalunji)
1/2 Tea spoon cumin seeds
A Pinch of asafoetida
2 Dried red chilies
Salt to taste
1. Cut the aubergines lengthwise
2.Add salt, turmeric to a bowl filled with water.
3.Add aubergines and keep aside for 5 minutes.
4.Heat 2 Table spoon oil in a kadhai or a heavy bottomed pan
5.Add mustard seeds, cumin seeds and let them crackle.
6.Add nigella seeds and whole red chilies and saute on low flame for 20 seconds
7.Add a pinch of asafoetida
8.Drain water from aubergines and add to the kadhai, mix well.
9.Let them cook on low flame till 80% cooked
10.Add salt, turmeric powder, red chilli powder, cumin powder, coriander powder, dried mango powder, chaat masala, Garam Masala Powder and mix well.
12.Cook till the skin of bringal becomes nice and crispy
13.Serve hot with Roti, parathas or plain rice.