Brinjal - 3-4 (cut in to small pieces.)
Curds: 2 cups.
Green chillies: 2-3
Curry leaves: few.
Grated coconut: little.
Salt to taste and oil for tempering.
How to make it:
Cook brinjal and keep it aside. Once it is cool, smash it.
For tempering, take little oil and add mustard in a kadai, after it cracks add cumin seeds, asafetida
Curry leaves and chillies.
Mix it well.
Take curds and add the tempering and cooked brinjal, add salt and mix it well.
Garnish with grated coconut and serve.