Ingredients:

400gms – tender brinjal (cut into 1-inch cubes and keep in salted water)
1 – onion, medium, cut into small pieces
8 – red chillies, broken into small pieces
1/2 tsp – cumin
1 tbsp – channa dal, soaked in water for 1/2 hour
1/2 tsp – mustard seeds
Asafoetida, a pinch
1/8 tsp – turmeric powder
Salt
2 tbsp – oil (or less)
8 – curry patta leaves
1 tbsp – chopped coriander
1 tbsp – coconut gratings/dessicated coconut powder

Method:

1.Heat oil, add asafoetida, mustard seeds, cumin, red chilli pieces and curry leaves.
2.Fry till mustard seeds crackle.
3.Add onion, fry till onion becomes pink and soft.
4.Add turmeric powder, brinjal pieces, salt and channa dal.
5.Sprinkle some water, cover and cook under sim till brinjal and dal become soft.
6.Sprinkle chopped coriander and coconut powder, stir once and remove.
7.Serve with chapathi/plain rice with sambar.