Methi Brinjal dry Curry

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.