Brinjal podi thoovina Curry

Brinjal   our favourite vegetable..Brinjal is a species of the nightshade family. It is known as a vegetable but botanically speaking it is a fruit. Eggplant is native to India but is now grown in many parts of the world. Being a good source of number vitamins,minerals, antioxidants, dietary fibers and other compounds, they are very beneficial for us and provides a lot of health and beauty benefits. However, there are also some side effects of eating too many eggplants (1) Can Stimulate Menstruation (2) May cause Acidic Problems.(3) Can cause Allergic  reaction (4) May contain Nicotine (5) Too much potassium and fibre.(6) Interfere with Antidepressant Drugs(7) May give false Positive  Result in Carcinoid Tumors Test .So take  a normal amount , not excess -" Alavukku minjinaal amruthamum visham ."

 Ingredients Needed:
 Brinjal -    1/2 kilo ( cut length wise and put it  water - for non decolorising)
 Salt - to taste
Turmeric powder - 1/2 tsp (optional)
 For  dry roasting and powdering :
  Chana dal -  3 tsp
Dania (coriander seeds)-  4 tsp
 Red chillies   = 4 / 5
 Cococnut - 2 tsp ( optional)
 Tempering :
 Oil - 4 tsp
 kadugu (mustard seeds) - 1 tsp
 Urad dal -  2  tsp
 Curry leaves   -  4 / 5 leaves
Method :
               First   dry roast the  ingredients given and powder in  a  mixie. Then take  the same wok/ kadai  add the cooking oil  , temper with mustard seeds, urad dal , curry leaves , then  add the cut brinjal pieces ,
 turn  them frequently , then add salt  and  fry for  5 more minutes , then add  the dry roasted powder and fry till it becomes   soft and cooked  . Now  brinjal fry  is ready .