Ingredients

• 10 - brinjals
• 10 flakes - garlic
• 1 - onion
• 2 - tomatoes
• 1 tsp - sambar powder
• 1/8 tsp - turmeric powder
• salt as needed
• 1 tsp - coconut oil (optional)
• To temper: 2 tbsp - oil
• 3/4 tsp - mustard
• 1 tsp - urad dal
• 2 tsp - channa dal
• 1 sprig - curry leaves

How to Make Brinjal Curry with Garlic

• Cut the brinjals and onion lengthwise and chop the tomatoes.
• Peel the garlic, and if the flakes are big, cut them into two.
• Boil the brinjals with garlic, salt, turmeric and sambar powder (you can replace sambar powder with red chilli powder). Brinjal gets cooked very quickly so take care not to overcook.
• When the brinjals are done, drain and keep aside.
• Heat oil in a pan/kadai and temper with the ingredients mentioned.
• Fry the onion until transparent, then add the tomatoes with required salt.
• When the tomatoes turn mushy, add the boiled brinjal, mix well and cook over medium flame until the oil separates from the curry and the masala turns brown.
• Do not turn frequently, just let it brown evenly.
• Serve with rice.
• Recipe and Image courtesy: Rak`s Kitchen
• http://www.rakskitchen.net/