• Brinjal (Egg plant/Aubergine) - 300g
• Urid Dal - 1 tsp
• Curry leaves - 2-3
• Salt - to taste
• Oil - 2 tblsp

Ingredients to be fried and ground:

• Urid dal - 3 tsp
• Coriander seeds - 1 tsp
• Dry red chilli - 2

1. Wash and dry Brinjal. Cut each brinjal into 2" long piece.
2. Heat a pan on the stove; add uril dal, coriander seeds and dry chilli. Roast them until golden brown. Grind them into a coarse powder when they are cold enough.
3. Heat a pan on the stove and add oil.
4. Season with urid dal and curry leaves.
5. Add the vegetable and salt. Fry for about 2-3 minutes.
6. Add the ground powder.
7. Cover and cook for about 8-10 minutes.
8. Stir the vegetables in the middle whilst they are getting cooked.
9. Once the vegetables are cooked, fry for further 6-7 minutes to make it crispier.
10. Stir them few times to stop them burning at the bottom of the pan.
11. Serve them in a serving dish when they are ready.