In a pan, heat 2 teaspoons oil. Add mustard seeds, 1 teaspoon urad dal, and a little hing. Now add the drained chopped brinjal pieces and mix well.
Leave it on a medium flame for 4 minutes and these brinjal chunks become crispy .
At this point add salt and mix well and leave it for a minute or two.
Next, add the coriender masala and mix well for 2-3 minutes in a high flame till the chunks are coated well and all the masala seeps through the chunks.
Serve this with chapati/any bread or curd rice.
This really tastes very good with plain rice with ghee as well.
