Ingredients Edit

• 1 tablespoon of oil
• ¾ teaspoon each fennel (saunf) and onion seed (kalonji)
• a pinch of turmeric powder
• ¾ teaspoon of coriander powder
• 1 teaspoon of ginger-garlic paste
• 4 large or 5 medium tomatoes, puréed
• salt and green chillies to taste
• 400 grams small brinjals, sliced, salted, drained and fried

Directions Edit

1. Put the oil in a microwave-safe dish.
2. Microwave at 100% power for 2 minutes.
3. Drop in the seeds.
4. Continue to microwave at the same level for one minute.
5. Add the spices and ginger-garlic paste.
6. Stir and cook for another 3 minutes (or 2 minutes at microwave 70% + convection 200 °C).
7. Pour in the tomato purée.
8. Cover with a paper napkin.
9. Cook at 100% power for 8 minutes, stirring twice, till the oil starts to separate at the edges.
10. Fold in the fried brinjals and a few tablespoons of water to make a thick, clinging gravy.
11. Cover and microwave at and 50% power for 3 minutes.
12. Let it stand for 3-4 minutes before serving.