Step-by-Step Instructions

1. 1.Prepare and Fry Eggplants

   Wash the small round eggplants thoroughly. Peel the eggplants, leaving the stem intact. Heat oil for deep frying in a wok. Add the peeled eggplants to the hot oil and deep fry until they turn a beautiful golden brown on both sides. Remove the fried eggplants from the oil and set aside.

2. 2.Slit Fried Eggplants

   Once the fried eggplants are cool enough to handle, make three to four cuts into each eggplant using a knife. Ensure not to cut all the way through, leaving the top and bottom intact so the eggplant holds its shape and can absorb the masala.

3. 3.Prepare the Masala Base

   In a separate pot, add mustard oil and heat it until it starts smoking, then turn off the flame for 2-4 minutes to lower the temperature and remove the strong odor. Once the temperature is slightly down, add 1 tablespoon of finely chopped garlic, 1 tablespoon of cumin seeds, and 2 tablespoons of dried curry leaves. Stir for a few seconds. Add 2 medium-sized sliced onions and fry until they turn light golden. Then, add 2-3 chopped green chilies and continue to fry with the onions.

4. 4.Add Powdered Spices and Tomatoes

   Once the onions are fried, add the powdered spices: 1 tablespoon Kashmiri red chili powder, 1 tablespoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 tablespoon chili flakes, and salt to taste. Mix well and add 1/4 cup of water to prevent the spices from burning. Stir and cook for about 30-60 seconds. Add 1/2 kg of roughly chopped tomatoes. Give it a good mix and add 3/4 cup of water. Cover the pot and cook on low to medium flame for 7-8 minutes until the tomatoes soften.

5. 5.Incorporate Yogurt and Eggplants

   After the tomatoes have softened, mash any remaining whole tomato pieces with a spoon. Add 5-6 tablespoons of whisked yogurt to the mixture. Mix well and cook until the oil separates, ensuring all ingredients are well combined. Gently add the fried eggplants to the masala. Mix them carefully with the masala, ensuring not to mash them.

6. 6.Garnish and Simmer

   Sprinkle fresh chopped coriander, add 4 slit green chilies, and 1/2 teaspoon garam masala powder over the dish. Cover the pot and simmer on a very low flame for 4-5 minutes to allow the flavors to meld.

7. 7.Serve

   The aromatic and flavorful fried brinjal masala is now ready. Serve hot with boiled rice or chapati.