- Brinjala 1/2 kg
- All Purpose Powder 2 - 3 spoons
- Oil to make curry
- some curry leaves
- For seasoning:
- Mustard seeds 1 spoon
- Udad dal 1 spoon
- Asafoetida powder 1/4 spoon
- Wash and cut Brinjals in to small pieces.
Pour oil in kadai.
Add some Mustard seeds and Udath dal and fry them.
After that add brinjal pieces in to kadai and fry Add salt and stir them.
After a minute or two add the A.P.P. and mix them well .
If the curry is sticking with kadai make the stove simmer and add more oil.
Let the curry fry nicely.
Finally sprinkle some Channa flour or rice flour on the curry to get a good finish.
And the flour will absorb the excess oil and make the curry more crisp.
You can serve this as side dish for any sambar or rasam.
Small children can mix this curry with rice and ghee.
- For this if you use the big brinjals they will taste heavenly . They are called as "aubergine"