Ingredients:

• 6 – Brinjals
• 2 cups – water from washed Rice
• 1 tsp – oil
• 4 – Shallots
• 1 tbsp – Coriander seeds
• 1 tbsp – Channa dal
• 4 – Red Chilli
• 4 tbsp – coconut, grated
• Salt to taste
• A pinch – Turmeric powder

Method:

1. Cut the brinjals into four halves
2. In a pan add oil and roast coriander seeds, channa dal, red chilli and shallots till the dal turns golden brown.
3. Cool and keep aside.
4. Meanwhile cook the brinjals in the washed rice water, which is otherwise called as arisi mandi.
5. Add salt and turmeric powder to this.
6. Grind the roasted spices along with coconut into a fine paste, adding little water to this.
7. When the brinjals are half cooked add this ground masala and cook nicely in a medium low flame.
8. When the brinjals are completely cooked and the gravy thickens switch off the flame.
9. Garnish with curry leaves and serve.
10. Recipe courtesy: Jeyashri’s Kitchen