Ingredients

300g thin and long brinjal

2 bunches coriander leaves

green chilies

100g oil

Salt to taste

Half lemon

Method

Cut each brinjal into four pieces, lengthwise and immerse in salt water.

Mix green chilies, coriander leaves, salt and blend them to a fine paste.

Heat oil in a heavy bottomed pan and fry the brinjal pieces for 10-15 minutes or until they are tender.

When they are half cooked, add chili paste and cook for another 10 minutes.

Add salt if required and remove from heat.

Sprinkle the lemon juice on top of the curry and serve with rice or chapathis.

Cooks Comments and Tips

.