- 2 Cups Brinjal (Sliced thin)
- 1 Large onion (sliced thin)
- 2 Bulbs Garlic (sliced thin)
- 1 Sprig Curry leaves
- 1 Tbsp Chilly powder
- 1 Tsp Mustard seeds
- 1 Tsp urad dal
- 1 Tbsp oil
- Salt to taste.
Heat oil in a kadai, add Mustard seeds and urad dal.
When the mustard seeds pop add curry leaves, chopped onion and saute.
Now add brinjal, garlic and saute.
When the brinjal is coated in oil add salt and chilly powder and saute well.
Cover and cook, stir once in a while to avoid the brinjals sticking to the bottom of the pan.
Serve hot with rice.