Kathirikai Thayir Pachadi

All it needs:

Brinjal - 10 nos (kathirikai/aubergine)

Onion - 1 large

Ginger - 1/2 inch

Grated coconut - 1/2 cup 

Green chilli - 3 nos (sliced into two)

Yogurt - 2 cups

Salt - to taste

Oil - 3-4 teaspoons 

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Chana dal- 1/2 tsp

Curry leaves

Coriander leaves

This is how it is cooked:

Pour some oil in a hot pan. Add mustard seeds, ural dal, chana dal and curry leaves. When the mustard splutters add onion, green chillies and a bit of salt to it. I always add salt with the onion so that it removes the moisture from the onion and helps it cook fast. Cut the ginger into tiny pieces and add it when the onion turns slightly brown. Leave it for 2-3 minutes in low flame.  Cut the brinjal into thin slices and add it with the onion. Saute it for a couple of minutes. When the brinjal is cooked, add grated coconut and turn off the flame. Now mix these with plain yogurt. Finally garnish with coriander leaves. 

Best served with Briyani or Pulao.

You may consider:

1. Using small sized brinjal rather than the bigger ones will taste better.
2. Cut the onion and brinjal into thin equal slices.
3. Avoid mixing the ingredients with the yogurt while it is hot, because the yogurt might taste sour after an hour.