Slit the brinjals into half lengthwise and further cut each half into pieces. Immerse in water to prevent discolouring.
Pressure cook chopped brinjals in 1/4 cup water and tip the contents in a colander for the excess water to drain completely. Keep aside.
Peel and crush the garlic pods slightly with a pestle or chop finely.
Heat a pan with oil. Add vengaya Kari vadagam and let it splutter, then add urad dal, curry leaves and cook for 10 seconds.
Add crushed garlic and cook for 1-2 mins over low flame.
Add Sambar powder and mix well.
Mash the brinjal slightly and add it to the pan.
Add salt and mix well.
Cook for 1-2 mins over low flame.
Serve mixed with hot rice or as a side dish to sambar or rasam sadam.