Lalia Dattagupta is the Sole Proprietor of Sanskriti Kolkata, a fashion house of fusion and ethnic wear. Her creativity can be seen even in the culinary sphere.
- brinjal/ aubergine/ eggplant
- Cooking oil
- asafoetida (hing)
- cumin seeds
- spices – cumin and coriander powder, red chilli powder
- diced tomatoes
- beaten curd. (If you have no curd, you may add fresh cream)
- finely chopped cilantro / coriander leaves
(Now, even before I published this to the site, I shared it with my family (Whatsapp Group), and pishi, Snigdha Ganguly (my aunt) came with a feedback post. Here below is a picture from her kitchen.)
- Slice the brinjals in roundels.
- Heat oil in a pan and fry the roundels till golden on both sides. Remove from heat and drain excess oil by placing on paper towel.
- Now in the remaining oil in the pan add – asafoetida, cumin seeds.
- When the seeds crackle, fry chopped onions, chopped garlic chopped ginger.
- When there is no raw smell anymore, add the spices – cumin and coriander powder, red chilli
- powder and salt. Cook till oil separates.
- Now add diced tomatoes and cook till it becomes a part of the gravy.
- Next, add beaten curd. If you have no curd, you may add fresh cream. Stir to mix well. Turn off heat.
- Now place the fried brinjal roundels on a serving plate. With a spoon or ladle spread the gravy over the roundels covering them nicely.
- Now garnish with finely chopped cilantro / coriander leaves, and serve with rice/ roti.