1. Cut brinjal and onion length wise and chop the tomatoes.
2. Peel garlic and if the flakes are big, cut them into two.
3. Boil brinjal with garlic along with salt, turmeric and sambar powder (you can replace sambar powder with red chilli powder too)
4. Brinjal gets cooked very quickly so take care not to over cook them.
5. After they are done, drain and keep aside.
6. Heat a pan/kadai with oil and temper with the items given under the ‘To temper’ table.
8. Fry onions till transparent and add the tomatoes with required salt.
9. When tomatoes turn mushy, add the boiled brinjal, mix well and cook over a medium flame until the oil separates from the curry and the masala turns brown here and there.
10. Do not turn frequently, just let it brown evenly.
11. Serve as accompaniment for rice.

Recipe courtesy: Rak`s Kitchen