Ingredients

• 400 g - tender brinjal, cut into 1" cubes and kept in salt water
• 1 - onion (medium), cut into small pieces
• 8 - red chillies, broken into small pieces
• 1/2 tsp - cumin
• 1 tbsp - channa dal, soaked in water for 1/2 hour
• 1/2 tsp - mustard seeds
• a pinch of asafoetida
• 1/8 tsp - turmeric powder
• salt to taste
• 2 tbsp or less - oil
• 8 - curry leaves
• 1 tbsp - chopped coriander leaves
• 1 tbsp - coconut gratings or desiccated coconut powder

How to Make Brinjal Thalimpu

• Heat oil in a pan. Add asafoetida, mustard seeds, cumin, red chilli and curry leaves.
• Fry until the mustard seeds crackle.
• Add the onion pieces and fry until pink and soft.
• Add turmeric powder, brinjal pieces, salt and the channa dal.
• Sprinkle some water. Cover and put on simmer until the brinjal and dal become soft.
• Sprinkle chopped coriander and coconut powder, stir once and remove from the heat.
• Serve with chapathi or plain rice and sambar.