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:

1. Cut 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.

Recipe courtesy of Uma Devi Ramachandra