Chop the brinjals vertically and place them in a bowl filled with salt water to avoid oxidation.

Heat oil in a heavy-bottomed pan over medium heat.

Add mustard seeds and urad dal and let them splutter and the dal to turn golden brown.

Add the hing, curry leaves, and dried red chilli and allow it to roast for a few seconds.

Add the garlic and onions and fry until they turn into a light brown colour (about a minute).

Add the tomatoes and cook until soft.

Add the brinjals and season with salt.

Sprinkle with some water and cook the brinjals on low heat with the pan covered with a lid for about 10 minutes.

Once the brinjals are cooked, add the turmeric powder and sambar powder and stir well.

Let the Kathirikai Poondu Pirattal cook for another 3-4 minutes, occasionally stirring in between.

Switch off the flame.

Check the salt and seasonings and adjust according to taste.

Transfer the Kathirikai Poondu Pirattal to a serving bowl and serve hot.