METHOD: Cook rice and spread on a plate to cool. In 2 tsp. of oil fry red chillies,coriander seeds, blackgram dhall, bengalgram dhall and asafoetida. Powdwer them coarsely with a little salt. Heat 1 tbl.sp. of oil in a pan and add mustard. When they cracle, add nicely chopped brinjals and roast well. When the brinjal is cooked well, add the masala powder and mix well. Add this curry to rice. Mix well and serve.
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