Ingredients:
300 gms – tender Brinjal
2 – medium sized Onions (sliced fine)
8 – Red Chillies (broken into pieces)
5-6 Cloves – Garlic
2 tbsp – fresh coconut, grated
0.5 tsp – Mustard Seeds
0.5 – tsp Jeera
10 Curry leaves
1 tbsp – chopped coriander
1 tbsp – oil
2 tbsp – soaked Channa dal
Salt
Hing – a pinch
0.125 tsp – Turmeric
Method:
1Cut brinjals into thin slices length wise and soak them in water.
2 Heat oil and add mustard seeds, hing, jeera, broken red chillies, garlic, and curry leaves. Fry till mustard splutters.
3 Add onion pieces, brinjal pieces, channa dal, haldi and salt. Mix well.
4 Cook for 3-4 minutes and mix gently.
5 Again cook for 3-4 minutes or until the brinjal and channa dal become tender (sprinkle little water over curry if needed).
6 Add coconut and coriander. Mix gently and remove.
7 Serve with plain rice/chapathi/poori.