Brinjal & Capsicum poriyal (dry curry)

Ingredients (serves for 2)

Brinjal - 3

Capsicum - 1/2

grated coconut - 4 tsp  or chopped coconut pieces - 3 tsp

cumin seeds - 1 tsp

mustard seeds - 1/2 tsp

urad dal  - 1/2 tsp

red chili - 1

salt - as needed

curry leaves - few

oil - 2 tsp

chopped onion - 1 fist full

Method:

• Cut brinjal and capsicum to big chunks
• grind coconut, 1/2 tsp of cumin seeds, curry leaves and red chili coarsely
  
  
    
• heat a vessel with oil and add mustard seeds, urad dal and 1/2 tsp of cumin seeds
  
• saute it for a minute and add onion. 
  
• Fry till the onions become transparent and add chopped brinjal ,capsicum
  
• add salt and cook covered 
• once the brinjal and capsicum are cooked, add the grounded coconut mixture
   
• cook till the raw smell goes off and then switch off the flame
• Serve this as a side dish for any type of sambhar, puli kuzhambu, thatta payiru kuzhambu, peerkangai kuzhambu, kariveppilai kuzhambu etc.,

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