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Ingredients:
Tender Brinjals – 1/2 kg
Oil for frying
Salt as required
Bengal Gram Dal – 2 tblsp
Red Chillies – 8 to 10
Fresh Coconut – 1 1/2 tblsp, grated
Asafoetida – little, powdered
Method:
1. Slice brinjals lengthwise and soak in water till required.
2. Fry red chillies and dal in oil.
3. Dry roast coconut separately till golden.
4. Pound everything toghether in a mixie along with asafoetida.
5. Heat oil in a pan and fry brinjal till it changes its color.
6. Add powdered ingredients, salt and mix well.
7. Remove from fire.
