Ingredients:

• 400 g – tender brinjal, cut into 1″ cubes and kept in salt water
• 1 – Onion (medium), cut into small pieces
• 8 – red chillies, broken into small pieces
• 1/2 tsp – cumin
• 1 tbsp – Channa dal, soaked in water for 1/2 hour
• 1/2 tsp – Mustard Seeds
• a pinch of Asafoetida
• 1/8 tsp – Turmeric powder
• salt to taste
• 2 tbsp or less – oil
• 8 – Curry leaves
• 1 tbsp – chopped Coriander leaves
• 1 tbsp – Coconut gratings or desiccated Coconut powder

Method:

1. Heat oil in a pan. Add asafoetida, mustard seeds, cumin, red chilli and curry leaves.
2. Fry until the mustard seeds crackle.
3. Add the onion pieces and fry until pink and soft.
4. Add turmeric powder, brinjal pieces, salt and the channa dal.
5. Sprinkle some water. Cover and put on simmer until the brinjal and dal become soft.
6. Sprinkle chopped coriander and coconut powder, stir once and remove from the heat.
7. Serve with chapathi or plain rice and sambar.

Recipe courtesy of Uma Devi Ramachandra