1 Heat oil in a cooking vessel, add the mustard seeds and let them pop. Add the curry leaves and onions and saute for 3 mts. 2 Add the quartered brinjals and stir fry them for 5-6 mts without lid. Stir fry in between to ensure they don’t burn or stick to the pan. Add the ground ginger-garlic-coconut paste and combine well. Add salt and turmeric pwd. Saute without lid for 4-5 mts till the rawness of the paste disappears. Add coriander pwd, cumin pwd and red chilli pwd and combine. 4 Place lid and reduce flame and cook till the brinjals have cooked completely and turned soft. Turn off heat. The stir fry will appear almost like a gooey mass (mudda kura). 5 Adjust salt and serve with hot rice. Prep & Cooking: 30 mts Serves: 3-4 Cuisine: Andhra . 1 large onion chopped big pinch turmeric pwd 1 tsp coriander pwd 1/4 tsp cumin pwd 1 tsp red chilli pwd 1 1/2 tbsps oil salt to taste For seasoning/poppu/tadka: 1/2 tsp mustard seeds 10-12 curry leaves Make a paste: 6-7 garlic cloves small ginger piece 1 1/4 tbsps grated fresh coconut
