Ingredients :
Eggplants / Brinjals : 4
Tomato : 1
Toor Dal : 1/2 cup
Green Chillies : 3 or 4
Dried Red Chillies : 1
Tamarind : Gooseberry size ballMustard Seeds : 1/2 tsp
Urad Dal : 1/2 tsp
Chana Dal : 1/2 tsp
Curry Leaves : 1 sprig
A pinch of hing
A pinch of turmeric powder
Red Chilli powder to taste
Salt to taste
Oil : 2 tsp
Method :
Put the toor dal and cup of water in a pressure cooker and cook till 3 whistles. Soak the tamarind in water for 10 minutes and squeeze the extract out of it and keep aside. Put the chopped eggplants, chopped tomato, split green chillies, turmeric powder and water in a bowl and let it cook completely. Now add the tamarind extract, cooked dal, salt and red chilli powder to it and cook for another 5 minutes. Switch off the heat and set aside. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal and urad dal and let them splutter. When the seeds stop popping, add the red chillies, curry leaves and hing and fry for a few seconds. Remove from the flame and pour over the dal mixture. Mix very well and serve hot with roti or steamed rice, dollop of ghee and some vadiyalu / papad.
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