Ingredients:

• 3 to 4 – Brinjals
• Green chillies – a few
• 1 – onion, small
• 1.5 inch – Ginger
• 4-5 Cloves – Garlic
• coriander – a few
• Jeera – a few
• mustard – a few
• urad (white) dal – a few
• salt – to taste
• Curry leaves – a few
• 1 cup – water

Method:

1. Dice the brinjal into small pieces.
2. In a pan, heat oil and fry a little jeera (cumin), mustard seeds, urad dal, and curry leaves.
3. Once they turn a little brown, add the brinjal (eggplant) pieces and a cup of water.
4. Add salt and cook covered till soft.
5. In a mixer, grind the onion, green chillies, ginger, garlic, and coriander.
6. Once the brinjal is cooked, add this paste to it, cover, and cook for 5 minutes on low flame.
7. Serve hot with rice or chappatis.

Recipe courtesy of Anju Addanki