Ingredients:

• 10 – Brinjals
• 10 flakes – Garlic
• 1 – Onion
• 2 – Tomatoes
• 1 tsp – sambar powder
• 1/8 tsp – Turmeric powder
• salt as needed
• 1 tsp – Coconut oil (optional)
• To temper: 2 tbsp – oil
• 3/4 tsp – mustard
• 1 tsp – Urad Dal
• 2 tsp – Channa dal
• 1 sprig – Curry leaves

Method:

1. Cut the brinjals and onion lengthwise and chop the tomatoes.
2. Peel the garlic, and if the flakes are big, cut them into two.
3. Boil the brinjals with garlic, salt, turmeric and sambar powder (you can replace sambar powder with red chilli powder). Brinjal gets cooked very quickly so take care not to overcook.
4. When the brinjals are done, drain and keep aside.
5. Heat oil in a pan/kadai and temper with the ingredients mentioned.
6. Fry the onion until transparent, then add the tomatoes with required salt.
7. When the tomatoes turn mushy, add the boiled brinjal, mix well and cook over medium flame until the oil separates from the curry and the masala turns brown.
8. Do not turn frequently, just let it brown evenly.
9. Serve with rice.
10. Recipe and Image courtesy: Rak`s Kitchen
11. http://www.rakskitchen.net/