Small brinjals: 5 nos. (cleaned and tops removed and sliced vertically into strips - say like finger chips)
Onion: one large, sliced
Thinly scraped fresh coconut: 1/4 coconut
Turmeric powder: 1/4 tsp.
Chili powder: 1/4 tsp.
Fennel seeds (saunf): 1 tsp.
Curry leaves: 1 sprig
Coriander leaves for garnish
Salt to taste
Oil for frying

Baingan Masala

1. Heat oil in a kadai or pan and when hot add the fennel seeds and when they splutter, in goes the sliced onions.
2. When they are just about done, say a little browned, add in the powders ( turmeric + chili) and sauté. After 2 minutes, add in the coconut and fry for another 2 minutes.
3. Now put in the sliced brinjals and toss around the masala adding salt to taste and close the pan and cook on slow flame.
4. Stir in between so that the brinjals doesn't get burnt. If it needs little more oil, do be generous. Cook on slow flame till done. Garnish with coriander leaves.
5. Serve with hot rice or puris or chappatis.
   Serves: 3
   Preparation time: 25 minutes