According to my mum in law, my husband dislikes brinjal as a little boy, on the contrary, I am a brinjal lover, and could eat it in whichever way it is cooked. 

But here is one spicy brinjal dish that my husband has developed a liking, especially when it is prepared to go with his beloved Kadhi and rice.

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Ingredients:
2 Japanese brinjal

Blend together：
1 Bombay onion
2 tsp shredded coconut
5-6 cashew nuts
1 tsp shredded ginger and garlic

Seasoning：
Garam Masala 1 tsp
Coriander powder 1 tsp
Red chili powder 1/4 tsp
Turmeric Powder 1/4 tsp
Salt to taste
Cilantro chopped, about 2 tbsp

1. Cute brinjal into about 1.5-2 inches long, and 1/2 inch in width, in a cast iron pan, add about 2 tbsp of vegetable oil, cook the brinjal pieces in medium flame, till it becomes soft.

2. Grind together all the ingredients mentioned above under grind into paste.

3. In a cooking pan, add 3 tbsp of oil, add the ground paste and cook until the oil separated at the edge.

4. Add all the seasoning spices, cook for another 1 minute or so.

5. Add the brinjal pieces, stir well, and cook for another 3-5 minutes, sprinkle some chopped cilantro before serving.

It goes well with steamed rice or flat bread!