Brinjal - Capsicum Fry

Brinjal/Egg plant/Badane Kai/ Kattarikai Fry is a dry curry. Brinjal/Egg plant is liked by many people. Brinjal/Egg plant is always available in the market. You get different varieties of Brinjals.

I have just tried this brinjal and capsicum dry curry. It is one of the good combination and capsicum goes well with Egg plant. I have used home made spices, and the curry turned as spicy and yummy. I do use brinjal very often because it is one of my favourite veggie. You can cook many types of dishes like, Sambar, Huli (with coconut) gravy, dry curry, gojju, baratha, Vanghi baat, brinjal bath etc etc etc. So the lists goes up. Of course the dish is with different varieties of brinjal.
One has to be very choosy whie buying brinjals. I say this because even if there is a dot on the brinjal, there might be worm inside. Fresh brinjals taste better and cooks quickly. It it is few days old, it might not cook and the dish do not taste good.
I have used sesame seeds, it adds to the taste and gives good aroma to the curry. Sesame seeds are good for health too.
Let us see some benefits of eating sesame seeds/ellu/til in our diet.
Sesame seeds contain many health benefits. They are loaded with nutrients, minerals, antioxidants and vitamins. The seeds are rich in mono unsaturated fatty acids, They help to lower bad cholesterol and increases good cholesterol in the blood. They are rich with dietary protein and good amount of amino acids. Amino acids are essential for growth, mainly children. They are rich source of B complex vitamin, minerals like calcium, iron, manganese, zinc, magnesium. These minerals helps the bones strong, red blood cell production, enzyme synthesis and hormone production.
As I said Brinjal-Capsicum fry is an easy and yummy dish, goes well with chapatis, rotis, poori and even plain rice.

Lets see the recipe now:

Things needed :

Brinjal : 5 to 6
Capsicum : 1 to 2
Chutney Powder : 1 Tablespoon
Puliyogre gojju : 1 Teaspoon
Sesame seeds : 2 Tablespoons
Methi/Fenugreek seeds : 1/4 Teaspoon
Coconut :  2 Tablespoons (1/4 cup)
Salt : to taste
Ingh : a pinch
Oil : 2 Tablespoons
Jeera : 1/2 Teaspoons
Mustard seeds : 1/2 Teaspoons
Curry Leaves: 5 to 6
Coriander Leaves : 2 Tablespoons.

Method :

1. Wash and cut brinjal and put it in a big bowl of water. Let it soak at least 5 minutes.
2. Wash and cut coriander leaves, capsicum and curry leaves.
3. Keep a pan and dry roast methi seeds and sesame seeds til sesame pops up. Leave it for cooling.

4. Grate or cut coconut and keep it aside.
5. Now dry grind grated coconut, roasted sesame-methi and chutney pudi. Remove powdered mixture to a clean plate or bowl.

6. Keep a pan on the fire and heat. Add oil and mustard seeds. Let it splutter.
7. Add jeera and fry for 5 seconds. Add, ingh, cut capsicum, curry leaves and fry till they turn soft.

Add cut brinjal and fry nicely. (At least 2 minutes).  Now add puliyogre gojju (tamarind ) , salt and turmeric powder.

8. Mix it nicely and Let it be on low flame. Stir in between so that it does not burnt.
9. Add dry ground mixture and mix it nicely. Let it cook for 2 to 3 minutes. Mix it in between.
10. Now mix it again and add cut coriander leaves. Shift the dry brinjal -capsicum curry to a serving
bowl. Now Brinjal - Capsicum dry curry is ready to serve.

Note :

I have used home made chutney powder. Just roast, channa dal, urid dal, (equal portion) red chilly (byadgi chilly), ingh (a pinch), handful of curry leaves. Add a marble size of tamarind (remove the seeds from tamarind). Dry roast all these one by one. Dry grind when it is cooled.
Use of any brand chutney powder will serve the purpose. Do not add water. It may over cook and turn the brinjal into soft. Using jaggery is optional.( I did not add).
Adding garam masla /amchur powder (dry mango powder) or lemon is optional(lemon instead of tamarind pulp). Garam Masala gives a different taste. Adding more/less oil is optional.
Time : 20 Minutes.
Serves : 3.

Brinjal Curry (Ennegaai)

Brinjal/Egg Plants/Badane Kai,Benghan/Kattari Kai, is one of vegetable which is available plenty in the market around the whole year. It is one of the wonderful vegetable and liked by many. Yummy and tasty curries can be prepared with this veggie. Each state in India has its own style and traditional way of brinjal cooking.Bhartha or gojju, palya or ennegai, sambar or curry what ever you prepare with Brinjal it is always tasty and every one will surely like to have them and enjoy it.

Here I have tried Brinjal Ennegai of my own style as always. I have used some spices which are at home and home grown Dil Leaves (Sabbassige soppu in Kannada Language).
Lets see some benefits of Eating Brinjals in our diet.
Egg plants/Brinjals/Aubergin/badane kai/kattari kai/ Venkaya, are very rich source of fiber. They are low in soluble carbohydrates.They helps to regulate blood sugar level and blood pressure levels. It helps to bring down the cholesterol levels. Egg plant good amount of potassium properties. It also helps to bring down the level of Iron in the body. Egg Plants contain good level of water and low calorie and it is very good for people who wants to shed their weight. Brinjal contain good amount of fiber and it helps to prevent constipation. It contain good amount of Vitamin C, anti bacterial and anti viral properties
This Brinjal Curry is an easy dish and we can prepare it very easily. It goes well with almost all dishes like plain rice, all types of rotis, chapatis, poori, dosas.
Dil leaves are from our home garden and adding dil leaves adds to the taste.

 Lets see the recipe now:

Ingredients:

To cook :
Brinjal : 5 to 6
Tomatoes : 2
Dil Leaves : 1 small bundle (a small bowl)
To Stuff :
Rasam Powder : 1 Teaspoon
Curry powder (Vanghi baath powder:) :  2 Tablespoons
Coconut : 2 Tablespoons
To Season :
Oil : 2 to 3 Tablespoons (Any brand cooking oil).
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Ingh : a pinch
Curry Leaves : Handful
Green Chilly : 2
Salt : As required
To add :
Salt : a little
Tamarind Pulp : 2 Tablespoons
Jaggery : 2 Tablespoons
Methi Seeds : 1/4 Teaspoon
Coriander leaves : 2 Tablespoon
Coconut : 2 Tablespoons

Method : 

1.Wash and cut each brinjal in to four parts. (Do not cut the top portion). Soak in water.

2. Wash and cut green chilly, coriander leaves, tomatoes and dil leaves. Keep it aside.

3. Now mix Rasam powder, Vanghi baath powder, little salt and grated coconut. Mix it well.
4. Soak a marble size tamarind in hot water and squeeze out the pulp. Keep the pulp aside.

5. Take each brinjal and stuff the coconut  vanghibath powder mix and arrange them in a plate.

6, Keep a pan on the fire and heat. Add oil and mustard seeds, urid dal. Let the mustard seeds splutter.
7. Add green chilly,jeera and curry leaves. Fry for 10 seconds. Add cut tomatoes and fry nicely till they turn soft.

 
8. Now keep stuffed brinjals one by one in the pan and stir slowly.
9. Add turmeric powder and 1/2 glass of water. Cover the lid and let it cook nicely. (5 minutes). (Let the flame be medium and low).

10. Now add tamarind pulp, little more salt (if required) and jaggery. Stir it slowly and cover and cook again for another 5 minutes. (till it turns soft).
11. Mix it slowly and let all the water disappear from the curry. Add cut dil leaves and cook on low flame. (for a minute). Add remaining mixture (vanghi baath and coconut mixture) and stir slowly and  cook for 2 minutes on low flame. 

12. Add cut coriander leaves and shift the curry to a serving bowl. Add remaining coconut on the top and serve.

Note : 

You can use any brand of rasam powder and vanghi baath powder. I have used home made powders. Dry roast 1 table of (each) urid dal, channa dal, 3 to 4 cloves, an inch of cinnamon, 4 Tablespoon of daniya seeds (coriander seeds) red chilly (according to your taste). Add jeera/ cumin seeds at the end and powder all the ingredients once it is cooled. Adding rasam powder adds to the taste. Adding more or less jaggery and oil is optional. You can cook this curry in pressure cooker too. (be careful do not over cook). Adding different spice for the curry is optional.
Time : 25 to 30 minutes
Serves : 4 to 5

Festival Feast

India is a festival country. India is full of colours I mean there are different languages, customs, traditions, religion, traditions and so and so on. It is wonderful to be an Indian. Bharatha Mata, Vande Maatarm and many more songs teach you to learn and respect. It also helps to understand, respect and love  towards our country.
We have so many festivals to celebrate and enjoy. Now it is Shravana Maasa. This is the time you get good vegetables and bunch of festivals on the  way. Where ever you are in India, the celebration goes on one or the other way. Raksha bhandhan, Thread ceremony    (Upakarma), Nagapanchami, Mangala Gowri Vrutha, Vara Mahalaxmi Vrutha (Pooje), etc etc. Even Onam is also celebrated on the same day of Varamahalakshmi Habba. So the air of celebration ringing all around and its FANTASTIC feeling. Taking part in the pooja, going around the houses to see Maha lakshmi.Praying Mahalakshmi to Bless all.
 

The feast food is a must but we should take care of our health too. So keeping in mind the thought of healthy eating here are some dishes which you can cook easily, quickly and enjoy the celebration with our near and dear ones.
Happy Vara Mahalakshmi Festival and Happy Onam to one and All.
No Onion or Garlic is used here.

1. Capsicum -Carrot Kosumbari

Things Needed :
Capsicum :1 6
Carrots : 2
Green chilly : 1
Coriander leaves : 1 Tablespoon
Curry Leaves : 4 to 6
Coconut : 1 Tablespoon
Salt : To taste
Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Jeera : 1/2 Teaspoon

Carrot and Capsicum Kosumbari 

Method :
Wash and cut capsicum, green chilly into thin pieces, grate coconut and carrots. Now keep a pan and prepare Mustard splutter and add curry leaves, green chilly and cut capsicum. Fry nicely till it turn soft add salt. Put off the fire. Add grated carrots, coriander leaves and coconut. Mix it nicely and Capsicum- Carrot Kosumbari is ready to serve.
Time : 10 Minutes
Serves : 4 to 5 

2, Tonde Kai Dry Curry (Ivy Gourd Dry Curry )

Ingredients :
Tonde Kai : 1/4 Kg.
Green chilly : 1
Red chilly Powder/Rasam Powder : 1 Teaspoon
Coconut : 2 Tablespoons
Tamarind pulp/Lemon extract : 1 Teaspoon
Jaggery : 1 Teaspoon
Salt : To Taste
Mustard splutter prepared with curry leaves.

Method :
Wash and cut tonde kai. Cook them with little water till it turn soft. Now prepare the mustard splutter and add curry leaves, green chilly and cooked Tonde Kai/Ivy Gourd. Add salt, Turmeric powder, tamarind pulp and jaggery. Mix it well and let it cook for 1 to 2 minutes. Let all the moisture disappear. Add red chilly powder/rasam powder and mix it well. Add grated coconut and curry leaves and shift the ready curry to a serving bowl and serve along with other dishes.
Time : 15 minutes
Serves : 2 to 3

 3. Channa Dal + Palak + Mangalore Cucumber Chutney 

Things needed :
Channa dal/Bengal gram :  1 Tablespoon
Palak Leaves : 1 Handful
Mangalore Cucumber outer layer : 1 Cup
Raw Mangoes : 5 to 6 pieces
Red chilly : 5 to 6
Curry Leaves : 6 to 8
Coconut : 1 Cup
Salt : to taste
Oil : 1 Teaspoon
Mustard splutter with ingh and curry leaves.

 Method : 
Wash palak leaves (only the leaves), cut raw mangoes and keep it aside. Fry Channa dal and red chilly in 1/2 teaspoon of oil and add curry leaves, palak leaves, mangalore cucumber outer layer. Fry it for 2 to 3 minutes. Leave it for cooling. Add raw mangoes, salt and coconut. Grind it with little water till paste. Now shift the ground chutney to a serving bowl. Add mustard seeds, curry leaves and asafoetida splutter and mix it well. Serve along with other dishes.
Time : 10 minutes.
Serves : 3 to 4.

 4. Brinjal Sambar

Things Needed :
Brinjal/ Egg plants : 2 to 3 (Medium size)
Toor/Moong Dal : 1/2 Cup
Rasam Powder : 2 Tablespoons
Tamarind Pulp : 1 Tablespoon
Jaggery : 1 Tablespoon
Salt : To taste
Turmeric Powder : a pinch
Mustadard splutter : 1 Tablespoon with little asafoetida and curry leaves.

Method :
Wash and cut brinjals and soak the pieces in full bowl of water for 5 minutes. Wash and pressure cook toor/moong dal. Leave it for cooling. Cook brinjals in little water and add cooked toor/moong dal. Add salt, turmeric powder, jaggery and tamarind pulp. Mix it well and cook for 1 minute. Add rasam / sambar powder and mix it well and cook for 2 to 3 minutes. Shift the curry to a serving bowl and add mustard splutter with ingh and coriander leaves. Serve with other dishes.
Note : Dry roast 1/4 teaspoon of methi seeds, 1/2 Teaspoon of urid dal. 2 tablespoons of coriander seeds, and 1/2 Teaspoon of jeera/cumin seeds and 5to 6 red chillies, asafoetida and curry leaves. Leave it for cooling and dry grind the roasted ingredients to get sambar powder. 
Time : 30 Minutes
Serves : 4 to 5 

5. Mangalore Southe Kai Majjege Huli (Mangalore cucumbr/ bannada southe kai)

Things Needed :
Southe kai : 1/2  (1 bowl)
Almonds : 10
Coconut : 1 small cup (3 to 4 Tablespoons)
Green chilly : 2
Pepper Pods : 3 to 4
Salt : to taste
Curd : 1 Cup
Coriander leaves : 1 Tablespoon
Jeera splutter with Majjige Menasu (green chilly soaked in butter milk and salt and dried it in the sun),  ingh and curry leaves.

Method :
Wash and cut Mangalore Cucumber into small pieces and cook with little water till it turn soft. Grind grated coconut, almonds and pepper. Now add cooked mangalore cucumber, salt, green chilly and mix it well and cook for a minute. Add ground coconut, pepper pods with almond mixture. Mix it well and cook for 2 minutes. Put off the fire and shift the curry to a serving dish. Let it cool (1 to 3 minutes). Add curd and coriander leaves. Add jeera splutter with curry leaves, ingh and the dry chilly. Mix it again just before serving.
Time : 15 minutes
Serves : 3 to 4 

6. Fried Sweet Potatoes

Things Needed :
Sweet Potatoes :  2 to  3
Oil : 1 Cup
Salt : to taste
Curry Leaves : Handful
Red chilly Powder : 1/2 Teaspoon

Method :
Wash and remove the skin of sweet potatoes and cut it slightly thicker. (Slice them into thick slices). Put the slices into water. (or they turn black). Keep oil in a pan on the fire. Heat it . Now remove the soaked sweet potato slices from the water. Fry them till they turn slightly brown. Fry on both sides and remove from the oil. Put them on kitchen tissue so that extra oil is absorbed. Put them in a bowl. Add salt, chilly powder and fried curry leaves. Mix it well and serve along with other dishes.
Be careful while frying. (squeeze out the water and put the slices slowly in the oil).
Time : 15 Minutes
Serves : 3 to 4

7. Vanghi Baath .(Brinjal Rice).

Things Needed :
Cooked Raw Rice : 2 Cups
Long Brinjals : 4 to 5
Bajji Chilly : 2 to 3
Vanghi baath Powder : 2 Tablespoons
Puliyogre Gojju/ Tamarind Pulp/Lemon  : 1 Tablespoon
Grated Coconut : 1 Small Cup (2 to 3 Tablespoons)
Salt : To taste
Mustard seeds : 1 Teaspoon
Urid Dal : 1 Teaspoon
Curry leaves : 1 Handful
Ingh /Asafoetida : a little
Oil : 3 Tablespoons
Ghee : 1 Tablespoon
Coriander Leaves : 2 Tablespoons

Method :
Wash and cut brinjals into small pieces and put the pieces in the bowl of water. Remove seeds from bajji chilly and cut it into small.
Keep a big pan on the fire. Heat and put oil. Put mustard seeds, urid dal. Let the mustard seeds splutter. Add curry leaves and cut bajji chilly and fry them nicely. Add brinjal pieces and fry them nicely till they turn soft. Add turmeric powder and salt. Add puliyogre gojju and mix it nicely. Add vanghibaath powder and mix it well. Let every thing cook for a minute. Mix it well and then add cooked rice. Mix it slowly. (Let the process be on low flame). Add, a table of fresh ghee, grated coconut, coriander leaves and shift the ready Vaanghi baath to a serving bowl. Serve with other dishes.
Preparation time : 10 minutes.
Mixing process : 20 minutes.
Total time : 30 minutes . ( Time to cook rice is not included).
Serves : 4 to 5 
 I have used home made vanghibaath powder. Dry roast channa dal, urid dal, coriander seeds each 2 tablespoons, 1/2 teaspoons of methi/fenugrik seeds, 1/2 teaspoon of jeera and a piece of cinnemon, (an inch), 4 to 6 cloves, red chilly (6 to 8). Dry roast and dry grind with coconut to get home made vaanghi baath powder. You can also use any brand of vaanghibaath powder you get in the market.

8. Poppy Seeds + Almonds Kheer (Gasagase Paayasa).

Things Needed :
Poppy seeds :  2 to 3 Tablespoons
Almonds : 1 Small cup
Coconut : 2 Tablespoon (1/2 cup)
Cardamom : 4 to 5 pods. 
Jaggery : 1 Cup
Milk : 1/2 Litre. (Boiled milk).

Method : 
Remove cardamom seeds from the pods. Soak poppy seeds/gasagase with little water for 10 minutes. Soak almonds in hot water for 5 minutes and remove the outer skin. Grind almonds, cardamom seeds, soaked poppy seeds and coconut with little water till paste and remove from the jar. Put 2 glasses of water and allow it to boil. Keep another pan add a glass of water and jaggery. Let the jaggery melt and boil for a while. Now remove that jaggery water in a strainer. Add the clean jaggery mix to the boiling poppy seeds mixture. Let it boil for a minute. Mix it nicely. Put off the fire and shift the kheer to a serving bowl. Let it cool for 2 to 3 minutes. Add boiled milk and serve warm or cool Poppy Almonds Kheer.
Time : 30 minutes
Serves : 5 to 6.

Brinjal -Ginger Curd Curry

Brinjal Ginger curd curry is a side dish. Brinjal goes well with curd. We can prepare many types of dishes with brinjal and it is one of the tasty vegetable liked by many. I have tried adding little ginger gratings along with brinjal.
Brinjal is also known as Eggplants/aubergine. 

Lets see some benefits of eating "Ginger" in our diet.
Ginger has anti inflammatory antioxidant and anti emetic (medicine for vomiting) properties. It keeps respiratory problems like astama and bronchitis at away.  It is also good medicine for cough,cold and sore throat. It can be a remedy for nausea and vomiting. It is good for digestion and loss of appetite. Helps to relieve gas and headache. It can be helpful medicine for joint pain caused due to arthritis.

There is no onion or garlic in this "Brinjal -Ginger Curd Curry" and it is easy to prepare. It can be served with plain rice or any other masala rice, chapatis, rotis. 

Things needed :

Round Brinjal : 1 (Medium ) : 1
Coconut : 1 Tablespoon
Green chilly : 2
Ginger : an inch
Curd : 1 Cup
Salt : to taste
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh / Asafoetida : a little
Curry leaves : 4 to 5
Coriander leaves : 2 to 3 Tablespoons

Method "

1.Wash and cut brinjal and soak in water for 10 minutes. (It helps to take away the bitterness in brinjal).
2. Pressure cook  brinjal pieces with out using water for 5 to 6 minutes. Leave it for cooling.( Use some amount of water in pressure cooker. keep a plate and then keep the bowl of brinjal with out water ).

3. Wash green chilly, ginger, curry leaves and coriander leaves. Remove the outer skin of ginger and grate it.
4. Cut green chilly, curry leaves and coriander leaves into small pieces.
5. Grate coconut and grind it with very little water. Let it be into paste consistency. Remove from the jar.
6. Now put cooked brinjal in a big bowl. Add grated ginger and ground coconut paste. Mix it well along with brinjal skin.
7. Keep a pan on the fire and heat. Add oil, mustard seeds, urid dal. Let it spurt. Add cut green chilly and fry them nicely.
8. Add this fried chilly mustard seeds mixture to brinjal curd mixture. Mix it well and shift it to a serving bowl.

9. Add salt and curd. Mix it well

10. Add coriander leaves and serve along with other side dishes.

Note : Adding coconut is optional. It adds to the taste. You can add 1/2 teaspoon of mustard seeds with coconut and grind them together. It taste different. You can add one or two majjige menasu/ moru molagai( green chilly soaked in butter milk and salt and dried in sun). while adding mustard splutter. It gives nice aroma and spicy taste to the curry. Adding onions or garlic is optional.
Time : 20 minutes
Serves : 2.

Brinjal Curry (ಮಟ್ಟಿನ ಗುಳ್ಳ ಹುಳಿ)

 Traditional way of cooking Brinjal Curry. Gulla (in Kannada language - Karnataka) means Brinjal or Egg plant.
Mattina Gulla or A special variety of Brinjal curry is a gravy dish and one of the side dish. Mattina Gulla is a special variety of Brinjal grown near a particular place called " Mattu" near Udupi Karnataka. This variety of brinjal is available in certain months of the year. It is some thing different from the normal brinjal, cooks out fast and it has got its own taste. Different types of dishes are prepared using these brinjals.

Ready to Serve  Brinjal Curry

Lets see some benefits of having brinjals in our diet.
Brinjals are known as the king of vegetables. It is very good for weight loss because they contain very low calories. They are full of fiber. Brinjals help to control blood pressure diabetic and blood sugar.They contain good amount of antioxidant properties.They help to lower the cholesterol level. They are rich in fiber, potassium, vitamin C and vitamin B-6.

This curry has sweet and sour taste. I used jaggery, coconut, spices and tamarind. Little fried urid dal is used for thickening the curry. The fresh coconut oil is added at the last stage. Since we are from South Canara ( Udupi - Mangalore side) , we love the aroma of coconut oil. I fried the spices with little (1/2 Teaspoon) Safola green corn oil and at the last step added 1 table spoon of coconut oil. It not only adds to the taste fresh oil is good for health. (Not too much of course). Brinjal curry goes well with almost all main dishes. It is one of the yummy dish mixes well with plain rice, idli, dosa, chapatis, roti, poori and rotti and other main dishes as I said earlier.
No Onion or No garlic Recipe 

Things Needed :

1) To Cook 
Brinjals : 2
Jaggery : 2 Tablespoons
Green Chilly : 1
Salt : to taste
Turmeric Powder : a pinch

2) The spice used for frying and grinding
Red chilly : Byadagi (or any) : 4 to 6
Urid Dal : 1 Teaspoon
Coriander Seeds : 1 Tablespoon

Ingh : a pinch
Tamarind : One marble size
Coconut : 3 to 4 Tablespoons

3) For seasoning :
Methi seeds( Fenugrik seeds) : 1/4 Teaspoon

Mustard seeds : 1/2 Teaspoon
Curry leaves : 5 to 6
 Adding at the last step :
Coriander leaves : 1 Tablespoon

Coconut oil or Ghee : 1 Tablespoon

Method :

1. Wash and cut brinjals into big pieces and put in a big bowl of water for at least 10 minutes.

2. Wash and cut coriander leaves and keep it aside.
3. Grate fresh coconut and keep it aside.
4. Keep a small pan and put a drop of oil and fry urid dal till red. Add coriander seeds, red chilly, little ingh. (Fry for 1 to 2 minutes).

5.Let it cool. Grind this fried mixture with coconut and tamarind till paste. (Use little water while grinding).
6. Remove from the mixi jar and keep it aside.

7. Keep a pan on the fire and heat. Add 1 tea spoon of oil , mustard seeds and methi seeds. Let mustard seeds splutter.
8. Add ingh and curry leaves. Squeeze out the water from cut brinjal pieces and add this to a splutter mixture.

9. Stir slowly and add turmeric powder. Add a cup of water and let it cook for 2 to 3 minutes.

10. Add salt and jaggery once the brinjal is half cooked. (just after 1 minute).

11. Now add ground masala and cook for another 2 minutes. (Let all the spice mixture mix it well. Stir in between)

12. Once it is done add coriander leaves and put the ready brinjal curry to a serving bowl. Add a table spoon of fresh coconut oil or a tea spoon of fresh ghee.

Note : 

You can add 1 teaspoon of soaked raw rice instead of urid dal(used it while frying the spices). Adding onions and garlic is purely optional. Adding a green chilly gives good aroma. You can add little garam masala if you are using this curry to chapatis or pooris
You can also add any dal to this curry. (Toor or Moong dal but the taste differ). I have not added. If you use dal reduce coconut quantity, You can prepare any type of brinjals. But the round green brinjals taste better. Using coconut oil is optional. Do not use the old coconut oil. The curry smells bad and you may not be able to eat the food. (Make sure the oil is fresh). We use freshly bought coconut oil from our village. You can use a teaspoon of ghee instead of coconut oil. I used Safola green for seasoning and frying the spice.
Time : 10 minutes.
Serves :  3 to 4