Brinjals - ¼ kg
Methi leaves - 2 small bunches
Amchur powder - 1 tbsp
Salt
Haldi
To fry in a dry kadai & powder:
Red chillies 3
Dhaniya - 1 tsp
Urad dhal - 1 tbsp
Khus khus - 1 tsp
Seasame seeds - 2 tsp
To temper:
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cut brinjal into long pieces.
Wash,chop & drain methi leaves.
Heat oil, temper mustard seeds, add brinjals, salt & haldi.
Cover & cook.
When done, add methi leaves & fry on a medium fire to cook them.
Add the dry powder & amchur.
Mix well & remove.
Goes well with chappathis & rice.