Brinjal (Eggplant) Poriyal

How to Prepare

1. Heat 5 tablespoons of oil in a large frying pan or wok over medium heat.
2. Add 2.5 teaspoons of mustard seeds and wait until they start to splutter.
3. Add 2.5 teaspoons of urad dal and 2.5 teaspoons of chana dal, and sauté until they turn golden brown.
4. Add 10 dried red chilies (broken into pieces) and a pinch of asafoetida. Sauté for a few seconds.
5. Add the chopped brinjal (eggplant) pieces and mix well to coat with the tempering.
6. Add salt to taste and 2.5 teaspoons of turmeric powder. Stir well.
7. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the brinjal is tender.
8. Add 1.25 cups of grated coconut (if using) and mix well. Cook for another 2-3 minutes.
9. Garnish with chopped coriander leaves and serve hot with rice or roti.