Heat oil in a cooking vessel, add the mustard seeds and let them pop. Add the curry leaves and onions and saute for 3 mts.
Add the quartered brinjals and stir fry them for 5-6 mts without lid. Stir fry in between to ensure they don’t burn or stick to the pan. Add the ground ginger-garlic-coconut paste and combine well. Add salt and turmeric pwd. Saute without lid for 4-5 mts till the rawness of the paste disappears. Add coriander pwd, cumin pwd and red chilli pwd and combine.
Place lid and reduce flame and cook till the brinjals have cooked completely and turned soft. Turn off heat. The stir fry will appear almost like a gooey mass (mudda kura). 5
Adjust salt and serve with hot rice.
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