Ingredients:
Onions – 1/2 cup, finely sliced
Tomatoes – 1/2 cup, coarsely chopped
Garlic Cloves – 3, quartered
Turmeric Powder – 1/2 tsp
Brinjals – 3 cups, sliced
Red Chilli Powder – 1 tsp
Cumin Powder – 1 tsp
Salt – 1 tsp
Fresh Coconut – 2 tsp, grated
For Tempering:
Oil – 3 tblsp
Asafoetida Powder – 1/8 tsp
Curry Leaves – 4
Black Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Method:
1. Put the oil in a frying pan over medium heat with asafoetida powder and curry leaves.
2. When the oil is hot add the mustard seeds and dal.
3. Fry over medium heat, till mustard seeds splutter and dal is golden, for about 30 seconds.
4. Add the onions, tomatoes and garlic to the pan.
5. Stir and add turmeric powder.
6. Stir fry for a few minutes.
7. Add the brinjals to the pan and stir-fry well.
8. Cover and coo over medium heat for 2-3 minutes.
9. Sprinkle in the spice powders and salt.
10. Mix till well blended.
11. Stir in 1/4 cup of water.
12. Continue to cook covered over medium heat for 10-15 minutes, till the brinjals are tender.
13. Add 2 tblsp of water if required.
14. Stir often.
15. Add the coconut.
16. Stir briefly for a few minutes and remove from heat.
