For this delectable recipe, you will want 1/4 kg of brinjals. Start by making vertical cuts in them, dividing the brinjals into 4 components, harking back to the approach used for gutti vankaya or masala-stuffed brinjal.

To make sure the brinjals keep their freshness and shade, immerse the reduce items in salt-water, stopping them from turning brown throughout the preparation course of.

Now, let’s transfer on to the cooking course of. Warmth 3 tbsp of oil in a pan and thoroughly add the reduce brinjals. Fry them, flipping intermittently, over a low flame till they’re completely cooked on all sides.

Because the brinjals sizzle to perfection, let’s craft the garlic chili paste. In a mixer jar, mix garlic cloves, 1 tsp cumin seeds, salt to style, 1 1/2 tsp chili powder, and 1/4 cup curry leaves. Grind these components right into a flavorful paste.

Switch the ready garlic chili masala to a pan, add a touch of water and 1/4 tsp of turmeric powder, and cook dinner for a minute.

Combine the cooked brinjals into this fragrant mix, stirring them gently. Shut the lid and let the concoction simmer over low warmth for 3-4 minutes.

Because the oil begins to drift on the floor, garnish the dish with a sprinkling of recent coriander leaves. Lastly, reduce off the range.

This mouthwatering brinjal with garlic chili creation is now able to be savored. Pair it with rice or roti for a healthful and satisfying meal. Thanks for becoming a member of us at Hyderabadi Ruchulu—the place each dish tells a story of flavorsome finesse.