Brinjal Curry Recipe

• ¼ kg Brinjal (Eggplant) (chopped)
• 1 Potato (chopped)
• 3 Tomatoes (chopped)
• 5 Green Chilies (chopped)
• 7 small Onions (chopped)
• 3 cloves Garlic (chopped)
• 1 tsp Coconut Oil
• 1 tsp Mustard Seeds
• Few Curry Leaves
• Salt (to taste)

• Pressure cook brinjal, potato, tomatoes, green chilies, onion, and garlic, until potato and brinjal turn tender.
• Mash them keeping the gravy thick.
• Heat oil in a pan and crackle mustard seeds.
• Add curry leaves and shallow fry.
• Add to the curry.
• Flavor with salt and mix well.
• Serve hot with idlis.