Grind the coconut and coriander seeds with very little water to a fine paste.
Heat oil in a pan, add mustard seeds and let them pop. Then add the onions and sauté.
Add the tomatoes after the onions become transparent and cook until the tomatoes become mushy.
Now add the turmeric and chilly powder, give it a nice stir.
Wash, pat-dry and remove the stem of the brinjals and make a deep "+" mark in each of them. Stuff the coconut paste in each brinjal..
Then add them to the onion-tomato masala..
Saute the brinjals for 2-3 minutes, then add the remaining coconut paste..
Add enough water and salt and let it boil nicely.
Once the brinjals are soft and the gravy reaches your desired consistency, switch off the stove, add the sugar and cilantro.
Simple and delicious brinjal chops is ready to serve. It goes well with roti as well as rice.
Spring Onion/Green onion/Scallions/Vengaaya thaal - 2 small bunches
Green chilly-2 (adjust to taste)
Grated coconut-2 teaspoons
Trim the edges of the spring onions and wash them.
Chop the spring onion into small pieces. Keep the onions-green chillies ready.
Heat oil in a pan, add the mustard seeds and let them splutter. Then add the channa and urad dale, fry till they become golden in color. Add the chopped onions-green chillies, sauté until the onions become transparent. Add the chopped spring onions.
Continue sautéing for a few more minutes on medium heat. Spring onion wilt and shrink very fast, then add enough salt..
..and grated coconut. Mix everything well and put off the stove.
Quick and yummy stir fry is ready to serve.
It goes well with white rice or with Sambar-rasam-curd rice as well as roti.