In a small pan, add 1/2 tsp cooking oil. Once hot, add 2 tsp each of urad dal, channa dal, coriander seeds and 4-5 byadige red chillies. Stir fry till the dals change colour.
Transfer to a mixer and add 2 tsp grated coconut. Grind to a semi fine powder. Keep aside.
In a pan, add 3 tsp cooking oil. Once hot, add 1 tsp mustard seeds, pinch of asafoetida and a handful of curry leaves.
Now add 500g diced brinjal. Add salt to taste, 1/4 tsp turmeric powder and stir well. Sprinkle a little water. Cover with lid and cook for 7-8 minutes on medium flame. Keep stirring intermittently.
Now add the ground powder and 1 tsp oil. Mix well and cook for another 2 minutes. Switch off flame.
Serve hot with rice and sambar/rasam!
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