Purple Brinjal 6-7
Corn( fresh/frozen 1/2 cup)
Green chilly ginger paste 1/2 tsp
Curd 1/2 cup
Turmeric 1/2 tsp
Garam masala 1/4 tsp
Coriander powder 1/2 tsp
Red chilly powder 1/2 tsp
Salt as per taste
Coriander leaves few.
Take curd in a bowl add sambhar powder, garam masala, coriander powder, red chilly powder and mix well without any lumps and keep aside.
Chop brinjal into medium pieces and transfer to a bowl of water until required.
Finely chop both onion and tomato.
Heat oil in a pan add mustard when it stops spluttering add curry leaves, drain the water and add the brinjal pieces and saute for 2-3mins.
When the brinjal is half cooked add onion, tomato and green chilly ginger paste and saute for 3-4mins.
When onion and tomato is done add the prepared curd mixture to brinjal curry add boiled corn kernels and salt.
Add 1/2 glass of water if required, close the lid and cook for 3-4mins.
Garnish with coriander leaves.
Brinjal corn curry goes well with any roti or chapathis.