These days I prefer to cook very easy recipes and get out of the kitchen quickly. I usaully take this along with Chapathi but goes well with Sambar Rice/ Rasam Rice or Curd Rice.
This can be made with any variety of brinjal/ egg plant whichever is available based on season.
|Brinjal (small)||20 nos|
|Split Black Gram||1/2 tsp|
|Channa dhal||1/4 tsp|
|Red Chili||4 nos|
|Curry Leaves Chili||1 strand|
|Sambar Powder||1 1/2 tsp|
|Coriander Powder||1 tsp|
|Red Chili Powder||1 tsp|
Clean brinjal and cut them into bite size pieces.
In a pan heat oil, add mustard, split urad dhal and channa dhal. When mustard splutters add the red chili, curry leaves. Add asafoetida and fry for 2-3 seconds.
Add the brinjal, sambar powder, red chili powder, coriander powder, turmeric and salt. Fry this in slow flame for 20-30 min until it’s done, no need to add or sprinkle water. Stir it often so that the masala gets mixed evenly.
(*) Enjoy this with white rice or chapathi.