Brinjal 5 (Indian Eggplant)
Turmeric Powder a pinch
Ginger 2 inch piece
Green Chillies 8
Salt to taste
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 3
Oil 2 tbsps
Method of preparation:
Wash, remove stems and cut brinjals vertically twice.
Soak them in cold water until needed.
Remove stems, wash and roughly chop green chillies.
Wash, peel and chop ginger roughly.
Using mortar and pestle, grind ginger, green chillies and salt into somewhat coarse paste.
Heat oil in a wok, add all talimpu ingredients in order.
When chana dal turns light brown, add brinjal slices, turmeric powder and a pinch of salt.
Cook covered for a minute or so stirring frequently.
When brinjal turns soft holding its shape intact, add ground ginger green chilli paste and adjust salt.
Stir and fry for another minute or so until the raw smell of the ground paste is vanished.
Serve hot with rice.
Notes: You can add cilantro if you have.