- Brinjal – 4 to 5
- Big Onion – Half
- Fresh Ginger – a small piece
- Sambar Powder – 2 teaspoon
- Turmeric Powder – 1/4 teaspoon
- Besan flour – 1 to 1 and half tablespoon
- Salt – 1 teaspoon or as per taste
- For seasoning:
- Oil – 2 tablespoons
- Mustard – 1/2 teaspoon
- Cumin (Jeeragam) – 1/2 teaspoon
- Asafotida powder – a pinch
- Curry leaves – few
- Ground Nut – 1 tablespoon (optional)
- Cut the brinjals into lengthwise thin slices. Chop onion and ginger.
- In a kadai put the oil and when it is hot add mustard. When it pops up add jeera. Then add chopped onion, ginger and curry leaves. Fry for a while. Add brinjal slices and stir well. Cook on medium flame stirring now and then till it is soft. Now add sambar powder, turmeric powder, salt and besan flour. Stir well. When you add besan, brinjal will look dry. To get a glossy look, add one or two teaspoons of oil and stir well. Before removing, add ground nuts slightly crushed.
- Garnish with ginger julienne.
- Goes well with Chapati. Can also be served with hot rice.