For the masala:
In a grinder take 3 Tbsp grated coconut, some coriander laves, roasted gram flour, 1 tsp sambar powder, 1 Tbsp chopped onion, 1 Tbsp chopped tomato. Add some water and grind.
For the curry:
In a pan take 2 Tbsp olive oil. Into that add 1 tsp mustard seeds, 7-8 curry leaves, 1 tsp of fenugreek (methi), 4 Tbsp chopped onions, 1 Tbsp ginger galic paste and 4 Tbsp chopped tomaotes. saute.
Add cubed brinjal. Saute. Add a little water in the pan for the brinjal to cook.
Add 2 Tbsp of the prepared masala and water. Let it cook for 2-3 minutes.
Serve it with a parantha.
A delicate and flavorsome curry made with the goodness of brinjals cooked in a tangy masala.