Ingredients:
Brinjals - 6 - preferably green brinjals (Thai green egglplant)
Oil - 1 teaspoon
Grind together the following adding half cup water
Coriander leaves - 1 bunch
green chillies - 2
Ginger - half inch
Salt
Asafoetida powder
Coconut - dry or fresh - 1 tablespoon (I used the desiccated coconut)
Method:
Dice the brinjal and add it to water as and when you cut.
Heat oil in a kadai.
Drain water from the eggplant, (leave away the seeds that are in the water) and add the diced brinjal and fry until half cooked stirring occasionally.
Add the ground coriander paste and mix well.
Cook covered until the all the moisture is absorbed. Stir occasionally to avoid sticking to the kadai.
That's it. The curry is ready. Serve with white rice and ghee.