Brinjal Curry with grated coconut/Vankaya cobbari thurumu curr

Ingredients

• 250 gms brinjals
• 2 onions (you can also make with curry without onions)
• 3 to 4 green chillies
• half inch ginger
• 1/2 tea spoon haldi
• 1 tea spoon mirchi
• 1 tea spoon salt (as per taste)
• 1 tea spoon rai
• 1 tea spoon jeera
• 1 tea spoon urad dal
• 2 tea spoons chana dal
• 2/3 cup grated coconut
• 6 to 8 curry leaves
• 2 table spoons oil
• fresh coriander leaves for garnish

Method

Make a fine paste of green chillies and ginger.  Wash and chop brinjals and soak in water.  Add a tea spoon of salt to it.  This prevents brinjal getting discolored.  (Refer Kitchen tips)

Heat Oil in a pan and add rai and jeera to it.  When rai starts spluttering  add chana dal and urad dal.  Fry until golden color.  Add finely diced  onions and curry leaves.  Fry until they turn pink and add ginger/green chilly paste stir and cook for few sec.  Drain the chopped brinjals and add to it.  Stir and add salt, mirchi powder and haldi.  Mix well and 
close the lid and cook in a low flame until the brinjals are cooked now add grated coconut to it.  Cook for 2 mins and switch off the flame.  

Take it into a serving bowl and garnish with grated coconut and fresh coriander leaves.

By Mrs Uma Ramana
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