Brinjal/Eggplant (Kathirikai) – 300 Gms
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Curry Leaves – from 1 twig
Onion – 1 (finely chopped)
Turmeric Powder – ½ tsp
Red Chilli Powder – ¼ tsp
Cumin Seed Powder – ½ tsp
Grated Fresh Coconut – ¼ cup
Salt to taste
Wash the Brinjals. Cut the tip and crown and discard. Cut the Brinjals into small pieces. Soak them in a bowl of water so that they do not discolor till we use them.
Heat the Oil in pan. Crackle the Mustard Seeds and Urad Dal. Add Curry leaves. Add Onion. Sauté those till the Onion become translucent.
Add the Brinjals, Salt and Turmeric Powder. Mix well. Stir cook for 2 to 3 minutes. Sprinkle 2 to 3 tbsp of water. Mix well. Cover the pan with a lid and simmer for 4 to 5 minutes. Allow the Brinjals to cook well.
In the meanwhile, crush the Coconut, Red Chilli Powder and Cumin Seeds coarse without adding any water.
Add these to the Brinjals. Stir well for a minute.
Transfer to a serving bowl.