3 inch long ginger and 5 to 7 green chilis ground
into paste
2 tbsps cooking oil
1/2 red chili broken into bits
1 tsp black gram
1/4 tsp mustard seeds
salt to taste
Method:
Cut brinjals into medium size pieces. Heat oil in a pan.
Add black gram and mustard seeds to it. Add broken red
chili pieces as mustard seeds start crackling. Add brinjal
pieces, water and salt. Mix well and cover it with a lid.
Cook on low flame. Add the chili ginger paste halfway
through and cook till soft.
