Brinjals - 7 (~200grams)
Onion (small) -1
Mustard seeds -1/2teaspoon
Urad dhal - 1/2teaspoon
Few curry leaves
Sambar powder -11/2 teaspoons
Wash and chop the brinjals and slice the onions.
Heat oil in a kadai, add the mustard seeds and let them pop-up, and add the urad dal, fry till it becomes golden in colour. Then add the onion slices and fry till they become transparent.
Reduce the heat to low, add enough salt and sambar powder.