I was in New Jersey the past week visiting my cousins. Had a nice break and now back to blogging :)
There are so many ways to prepare Brinjal, this is one of my favorites (Who am I kidding, I can eat Brinjal any way it is made :)
This curry is generally made with small Indian Brinjals, but you can make them with other kinds, but you have got to cut them in 1 inch and small pieces. But the indian ones don't have any water in them so it will not become soggy, with other kinds, they have so much water content in them, it is hard to make them crispy.
Items You Need
Brinjals small -- 15 (approximate)
(cut in 4)
Oil -- 4 to 5 tsps
Mustard Seeds -½ Tsp
Salt as needed
For the Powder
¼ Cup Channa Dal
½ Cup Coriander Seeds
Salt as needed
-->In a tawa, add ½tsp oil, and add the channa dal and Coriander Seeds and the chillies and fry till the channa dal is golden brown and the coriander seeds starts getting light brown. (You should be able to smell the coriander, and at the same time you should not burn it!)
Carefully put this in your mixture, add some salt to this and make a powder.
-->In, the same Tawa, add the rest of the oil, and add mustard seeds.
--> Once they sputter, add the cut brinjals, and salt, and then fry for about 5 minutes in low fire
--> now add the powder to this and mix well and cover and cook in low fire for 15 to 20 minutes
You may garnish with Curry leaves and coriander, but, I just came back from my trip, so didn't have any, but this tasted delicious!!!!