Adapted from here (Serves 2 as part of side dish)
Gingelly oil- 1 1/2 tbsp
Garlic- 3 large, crushed
Baby brinjal- 6, quartered or 1 small aubergine
Turmeric powder- 1/4 tsp
Chilli powder- 3/4th tsp
Salt- to taste
Curry leaves- a sprig
To grind
Mustard seeds- 1/2 tsp
Cumin seeds- 1/2 tsp
Coriander seeds- 1 tsp
Fenugreek seeds- 1/4 tsp
Heat the oil in kadai and saute the garlic till slightly crisp.
Add the sliced brinjal and saute to coat the pieces in oil.
Add the turmeric powder and salt and cook for a couple of minutes.
Now add the chilli powder, mix well and cover and cook till the brinjal is 3/4th cooked. Stir in between and make sure they dont burn.
Meanwhile, dry roast everything under the 'to grind' section till fragrant.
Cool a bit and grind to a powder.
Once the brinjal is more or less cooked, open lid and add the masala powder along with a dash of water, if needed (to make sure the masalas dont burn)
Saute on medium heat for a few minutes- roast the aubergines in the masala.
Add the curry leaves, close with a lid and take off heat.
Keep aside for 10 minutes after which give a good mix and serve warm with curd rice.
