Ingredients:

• 100 g – Urad Dal
• 100 g – Channa dal
• 3 tbsp – Methi seeds
• 10 to 15 – dry Red Chillies
• Lemon size Tamarind
• 1/2 cup – dry Coconut
• 500 g – Brinjals
• salt to taste
• 1.5 cup – oil

Method:

1. Roast urad, chana dal, methi, dry red chillies and coconut. Then grind all these roasted items with tamarind into fine powder and add salt.
2. Now slit the brinjal into 4 parts and stuff the powder.
3. Keep some quantity for sprinkling on brinjal and that is the last step.
4. Heat oil in a thick-bottomed kadai and cook the brinjals on a low flame for 30-45 minutes.
5. Keep on stirring so that brinjals get cooked evenly.
6. Make sure that you cover the kadai with a lid.
7. Pour some water on the lid as this prevents the curry from getting burnt.
8. Once the brinjals become soft, sprinkle the remaining powder and serve with steaming hot rice.

Recipe courtesy of Sify Bawarchi