Salt to taste
Fresh coriander for garnish
Wash and chop the brinjals into bite size pieces.
Grind coconut and green chillies roughly,don't add
water for grinding.
Heat a oil in a pan,add mustard when it begins to
splutter add dals and fry for a minute and add onions
curryleaves fry them until translucent,now add brinjals
and fry them and leave to cook lid closed on medium
low heat for 5minutes.Add salt,grinded paste and sprinkle
little water and allow to cook for another 5 minutes.
Serve hot with chappatis or akki rotti.
Aubergine PachadiAubergine Chutney
This recipes are off to Jay ho event hosted by Jay of Jayzkitchen