Brinjal poriyal

Last summer I bought these cute brinjals from a local farmer's market .Brinjal / aubergine/ eggplant comes in different shapes and colors. The health benefits are many.
Here is a simple poriyal (stirfry) recipe with eggplant.

Summer 2011: Beautiful multicolor eggplants I got from a farmer's market.

Easy stir fry.

Ingredients:

Brinjal / eggplant - 2
oil - 1tbsp
turmeric powder - a pinch
salt - to taste
mustard - 1/2 tsp
black gram lentil (urad dhal) - 1 tsp
dry red chilly - 2
onion (chopped) - 2 tbsp
curry leaf - 1 sprig
shredded coconut - 2 tbsp
cumin - 1/2 tsp

Method:

Heat oil in a wok and put mustard, urad dhal.
Let the mustard start splutter.
Immediately add finely chopped onion, dry red chilly and curry leaf.
By the same time start finely chopping the brinjal and turmeric powder.
Stir well and wait till the onion gets soft.
Then put the chopped brinjal and sprinkle a handful of water.
Cook covered in medium heat till soft (5 minutes).
Then add the required salt, coconut and cumin.
Switch off.
Brinjal poriyal is ready!

Serving suggestion:

Makes enough for 2 people.
Serve as side dish with any rice or chapati.

Note:

If making this poriyal for more number of people, then cook the chopped brinjal with very little water, salt separately. Then do the above tempering.
Chopped brinjal should be cooked immediately to avoid oxidation (darkening) .
Oxidation can be delayed by immersing them in salt water.
Total time taken : 15 minutes.