Eggplant (Brinjal) Curry

Ingredients

Eggplant (big) – 1

Tomato chopped - 2

Green chilli – 4

Onion chopped (small) – 1

Salt to taste

Oil – 3 tsp

Mustard seeds – ½ tsp

Jeera – 1 tsp

Curry leaves – little

Turmeric powder -1/2 tsp

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Dry coconut powder – 1 tsp

Chana dal – 1 tsp

Urad dal – 1 tsp

Hing - little

Coriander leaves for garnishing

Method     

            Apply oil on eggplant and keep it on a flame and turning the eggplant, so that the skin on the surface is uniformly blackened. Place over the burner till the eggplant softens and cooked. Remove  from fire when done and peel the skin and mash the eggplant. In a Pan add oil and heat it. Add mustard seeds, cumin, hing, green chilli, curry leaves, chana dal, urad dal, and let them fry till brown. Add chopped onion, chopped tomato and fry till transparent. Now add the mashed eggplant, salt and mix it well. Allow to cook for 5 minutes. Turn off heat and garnish with coriander leaves.