Baked Brinjal/Aubergine/ Baigan Rings In Nutty Curry

I wanted to make Brinjal curry, but in a different way. What was different? Well I used roasted almonds and grilled the rings of brinjal (not the whole brinjal). I was so happy with result that I wanted to post it immediately.

Ingredients:

• 2 cups Chopped thin Rings of Brinjal/Aubergine/ Baigan
• 10-12 almonds
• 2 dry red chillies
• 2 tomatoes
• 1 onion
• 5-6 cloves of garlic
•  ¼ cup curd
• 1 Bay leaf/ Tej Patta
• 1 tsp fenugreek seeds/methi dana
• ½ tsp fennel seeds/ Saunf
• 1 tsp coriander seeds/ akkha dhaniya
• ½ tsp mustard seeds/rai/ sarson
• Salt to taste
• 1/ tbsp coriander powder/dhaniya powder
• 1 tsp turmeric powder/haldi
• ½ tsp garam masala powder
• 1 tbsp red chiili powder (or adjust as per taste)
• ½ cup water
• 2 tbsp oil
• 2 tbsp chopped coriander leaves/dhaniya/cilantro 

Method:

1. Apply oil on the baking tray and bake brinjal rings at 150C for 12 minutes (or till the skin becomes soft )
2. Dry roast almonds, coriander seeds, mustard seeds, fenugreek seeds, fennel seeds and bay leaf. And powder it in the blender/mixer.
3. Heat oil and add garlic and onions. Cook till it is soft.
4. Then add tomatoes, curd and all the other masala/dry spices and cook till tomatoes are soft.
5. When the above mixture is cooled then puree it in the blender.
6. Again heat pan and add in the puree, roasted powder , water and baked brinjal rings. Bring to boil and garnish with coriander leaves.

Serve hot with rice or any bread/roti.