Heat the oil and lightly fry the halved brinjal and keep aside.

To the remaining oil add a pinch of sugar and the jeera.

Then add theslicedonions and the garlic.

When they turn golden add the ginger paste and tomato and cook for some more time.

Then add the turmeric, chilli powder salt and sugarand add a liitle water.

Cook forsometime.Then addthe bayleaf and the brinjals.

Add a little more water if required.

Cook till oil separates. Remove from fire.

Garnish with coriander leaves and serve hot with chappatis