1 cup chopped brinjal
1/2 cup Yogurt
4-5 green chillies
1/4 cup Grated coconut
1/2 cup water
1 tbsp Oil
3/4 tsp mustard seeds
3/4 tsp cumin seeds
Asafoetida
4-5 Curry leaves
Salt
Serves - 2
Method
Cut the brinjal into small piecs and boil it along with water. Once done, squeeze off the water and keep them aside.
Grind grated coconut along with water and 1 green chilly.
In a separate pan heat oil and add mustard seeds, cumin seeds. Once they start to pop add a pinch of asafoetida, curry leaves, boiled brinjal pieces , salt and remaining green chillies. Saute for a minute or two. Now add the ground coconut mixture and cook for couple of mins.
Add yogurt , mix well and turn off the heat.
