n n n Dice the Brinjal into medium sized cubes and drop them in a bowl of salted water . This prevents the eggplant to turn into black color.n n n n Now grind the grated coconut, green chillies, ginger,garlic pods and coriander into a coarse paste. Keep it aside.n n n n Heat oil in a pan, add the mustard seeds. Once they start spluttering, add Cumin seeds, Black gram and Bengal gram one after the other.n n n n Saute for a minute. Now add curry leaves, ground coriander mix,red chiilies and salt. Fry until the color of the mix changes into golden brown.n n n n Now, add the diced brinjal and saute them well.n n n n Then add turmeric powder and salt to the brinjal. Toss it well.n n n n Cover it with a lid. Allow it to cook until the brinjal turns tender and the raw smell of the masala goes off . Sprinkle little amount of water to it (if required). Ensure to cook on a medium flame.n n n n Once the eggplant is cooked well, turn off the flame and serve hot.n n n n Serve Vankaya Kothimeera Karam along with hot steamed rice with a dollop of ghee. You can also add a dash of lemon juice to it.n nnn  n