METHOD:
Cook rice and spread on a plate to cool. In 2 tsp. of oil
fry red chillies,coriander seeds, blackgram dhall, bengalgram
dhall and asafoetida. Powdwer them coarsely with a little salt.
Heat 1 tbl.sp. of oil in a pan and add mustard. When they cracle,
add nicely chopped brinjals and roast well. When the brinjal is
cooked well, add the masala powder and mix well. Add this curry to
rice. Mix well and serve.
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