1. Chop brinjal into 1 cm cubes.
2. Sprinkle with little salt and leave aside for 15-20 minutes.
3. Grind coconut with green chilies and ginger to a coarse paste.
4. Squeeze the brinjal pieces to remove excess moisture.
5. Heat the oil and add musatard.
6. When it splutters, add black gram dal.
7. When it turns golden brown, add red chili and curry leaves.
8. Add brinjal, stir fry for 2-3 minutes.
9. Keep covered on low heat till it is cooked. Remove from fire and cool.
10. Beat the curds till smooth and add to brinjal.
11. Add salt to taste. Garnish with coriander leaves.
12. Serve as accompaniment to rice and curry or poori / chapathi

Serves: 4