Brinjal thoran (eggplant thoran)

Brinjal thoran was the only fine line that stopped me from a takeaway one day

A lot of dishes can be made with brinjal. The South Indian style of thoran is a must-try. This can also be made without the curry powders in case you don't want it spicy 

Make sure that brinjal is prepared for making thoran and mezhukkupuratti by cutting and soaking in water with some salt for sometime. This is to get rid of its naturally unappetizing odour that can ruin the taste of the curry. Once soaked and washed well, it is ready to be put to good use ;D

What I used

1. Washed and diced medium-sized brinjals: 2
2. Oil: 3 tablespoons
3. Mustard seeds: 1/2 teaspoon
4. Fennel seeds: 1/8 teaspoon
5. Diced onion: 1
6. Salt: to taste
7. Chilli powder: 1/2 teaspoon
8. Turmeric powder: 1/2 teaspoon
9. Green chillies: 1
10. Grated coconut: 1/2 cup
11. Water: 1/4 cup

How I made it

1. In a pan, heat oil on medium flame, splutter the mustard seeds and fry the fennel seeds
   PS: do not fry fennel seeds for more than a few seconds
2. Then saute the onions adding enough salt
3. Once onions are done, add the turmeric and chilli powders and fry till the raw smell is gone
4. Add the diced brinjal, grated coconut and green chillies, and mix well
5. After mixing the contents well, add water. Now keep the pan covered and cook for about 20 minutes with occasional stirring of contents to enable thorough cooking
6. Turn off the stove and keep the curry covered for sometime before serving

Brinjal thoran goes hand-in-hand with rice and chappathi :D :D