Brinjal curry

Yesterday, for the first time, I ran out of vegetables and did not know what to cook for lunch. In our home, rice and curry is a must for lunch. When I checked the fridge, 4 small Brinjal, 2 small tomatoes, 2 green chilies, 5 flakes of garlic, 1 small piece of ginger, few curry leaves and 1/2 cup of curd were there. I was very lazy to go out to get any fresh vegetables and some how I managed to make a curry out of all those ingredients. 1 big onion is also added with it.

Method of Preparation:

• Cut Brinjal into small slices, wash and keep aside
• Heat 1 tbsp of cooking oil, crackle mustard seeds and curry leaves
• Add coarsely crushed ginger and garlic, saute until the raw smell disappears
• Add thinly sliced onion and green chilly and saute with little salt and a pinch of turmeric
• Add brinjal when onion becomes transparent
• Add 1 tsp of red chilly powder and 1/2 tsp of coriander powder, stir in well
• When it done well, stir in curd and salt to taste
• Serve it when it is cooled to the room temperature
• It is an ideal side dish for rice as well as Roti