Brinjal Pirattal

Directions

• Cut the brinjals into bite-sized pieces and soak them in water to prevent discoloration.
• In a large mixing bowl, combine besan flour, red chilli powder, coriander powder, turmeric powder, salt, and finely chopped curry leaves. Drain the brinjal pieces from the water and add them to the besan mixture. Toss to coat evenly. If needed, sprinkle one or two tablespoons of water to help the coating adhere, then set aside.
• Heat oil in a non-stick pan over medium heat. Once the oil is hot, add aniseeds (sombu) and fry briefly, for about a second. Add curry leaves, whole red chillies, and green chillies (slit into two or three pieces), frying for another quick second.
• Add the coated brinjal pieces to the pan and stir well to mix. Cover with a lid and cook on a low flame, stirring occasionally, until the brinjal is fully cooked.
• Remove from heat and garnish with freshly chopped coriander leaves before serving.