Vazhuthininga Pachamulaggu ittathu/Brinjal with green chillies

Vazhuthininga ,Brinjal/Eggplant is a local vegetable in India.We always used to have Vazhuthininga for lunch/dinner as it was my achan's (father) favourite vegetable.This is a very simple recipe and tastes really good.
You can look into brinjal nutritional facts here

Ingredients:
Vazhuthininga/Brinjal/eggplant- 4
garlic pod - 2 crushed
grated coconut - 1/4 cup
green chilly- 2 slit lengthwise
oil - 2 tsp
salt to taste

Directions:
Clean the brinjal under running water . Cut it lengthwise like matchsticks and keep in water till use.
Drain all the water from brinjal .
Heat a saucepan and cook brinjal adding salt and green chilly  ,no water at all on medium flame till done. Cover the saucepan. Keep an eye on the saucepan as we don't want brinjal  to stick to the saucepan.
In that period take mix the grated coconut and crushed garlic pod with your hand very well .
Add this to the cooked brinjal . Do a "taste test"  and stir  for a min .
Drizzle some oil over the brinjal,turn off the heat ,cover with a lid.
Serve with kanji(rice soup), warm rice n  curry(Can be fish curry too....:)
You can also check out Sangeetha's eggplant poriyal here

Note : I  made the uppery/thoran with violet brinjal. Its usually  made  with green brinjal back in my home.

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