Brinjal / Eggplant Curry

This week parents my In-law came from India.. My mum has small garden for most of the vegetables like Brinjal, Ladies Finger, Drumstick, White / yellow Pumpkin, radish etc.. So whenever there is a visitor she will pack the stuff (even after many time I told her not do so and I get everything in SG. That's mum's love)..This time is no exception, She has sent brinjal and those were so young and tender. I wanted to do something with it and use it when it is fresh so did this curry that goes well with rice or chapathi. 


Brinjal - 1/2 KG
Fresh Coconut - 1/2 Cup
Oil - 1 tablespoon
Mustard seeds - 1/4 teaspoon
Urad Dhal - 2 teaspoon
Curry leaves - 10-15
Sambar powder - 3/4 tablespoon (adjust to the taste  and spice level)
Salt as per taste


Take out the top green portion and Slice Brinjal lengthwise (if u r using longer version of brinjal cut into 1 inch long piece). Put cut pieces in water till you need it
Add salt, Sambar powder, Turmeric to Coconut and grind to smooth paste
Heat the Oil in kada when the oil is hot add mustard seeds. When it pops out add urad dhal and curry leaves and fry till Dhals are brown
Add Brinjal and fry for 3 mins. Add salt (pls. note we hv added salt in coconut paste too) Cook it till it is  3/4 done. Add the grinded paste and mix it well
Cook till it is fully cooked.Serve hot with Rice or Chapathi