Ingredients:

• Small Brinjals – 5 (cleaned, tops removed and sliced like finger chips)
• Onion – one large, sliced thinly
• grated fresh Coconut – 1/4 Coconut
• Turmeric powder – 1/4 tsp
• Chilli Powder – 1/4 tsp
• Fennel seeds (Saunf) – 1 tsp
• Curry leaves – 1 Sprig
• Coriander leaves for garnish
• Salt to taste
• Oil for frying

Method:

1. Heat oil in a kadai or pan and when hot add the fennel seeds. When they splutter, add sliced onions.
2. When they are just about done, say a little browned, add in the powders (turmeric + chilli) and sautee.
3. After 2 mins, add in the coconut and fry for another 2 mins.
4. Now add the sliced brinjals and toss around the masala adding salt taste and close the pan and cook on slow flame.
5. Stir in between so that the brinjals doesn’t get burnt. If it needs little more oil, do be generous.
6. Cook on slow flame till done. Garnish with coriander leaves.

Recipe courtesy of Hina Valsan