1. Cook Bengal gram dal till soft. Mash lightly. (It must be a coarsely mashed lump)
2. Cut brinjals into halves, along the length and slice thinly.
3. Heat the oil in a kadai. Add mustard and cumin.
4. When they splutter, add garlic and fry till golden brown.
5. Add red chillies, fry for few minutes.
6. Add green chillies, curry leaves and turmeric powder.
7. Add brinjals slices and fry well. Add tomato and salt.
8. Cook till the vegetables are soft. Add the dal and little water.
9. Simmer for few minutes . (This dish is of semi solid consistency)
10. Serve hot with steamed rice and rasam.

Serves: 4 to 6