Brinjal (eggplant) -- 15 small
Oil -- 4 tablespoons
Mustard seeds -- 1 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few
Sugar -- 1/2 teaspoon
Salt to taste
Palya powder -- 3 tablespoons
Fresh coconut grated -- 3-4 tablespoons
Wash and cube brinjals into 1" cubes.
Heat oil in a pan and mustard seeds.
When Mustard seeds start crackling add turmeric powders and curry leaves. Stir for 1 minute.
Add brinjal to the pan. Sprinkle sugar and salt and cover and cook on low flame until cooked but firm.
Add palya powder to the cooked brinjal and mix it. Let the flavors blend for about 2 minutes on low flame. Finally mix the coconut and serve.
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