Categories: brinjal recipies, sidedish

Ingredients

• 10-15 small eggplants/brinjal chopped into bite size pieces (I used the green Thai eggplants, use any color of choice)
• 1 tbsp Masala powder
• Salt per taste
• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp cumin seeds/jeera
• Asafetida (a pinch)
• 2-3 green chillies (optional)
• 4-5 curry leaves
• 1 Tbsp shredded coconut (optional)
• 2-3 sprigs coriander leaves (chopped)

Directions

1. Heat a big flat pan/kadhai and add some oil.

2. Add the mustard seeds and when they begin to splutter add cumin seeds, asafetida and curry leaves.

3. Add chopped eggplant, salt and mix until the seasoning coats the eggplant.

4. Stir it in interval else it will stick to the bottom. Add little oil if required.

5. Let this cook for about 6-7 minutes until the sides have browned, and then add the Masala powder. Stir well until the spice powder has coated well and continue to cook.

6. Add the shredded coconut and then finally garnish with coriander leaves.

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