Ingredients:

• 2 cups – eggplant, chopped into 1 – 1.5 inch long pieces.
• 1/2 to 3/4 cup – tur dal
• 1/4 tsp – Turmeric
• 1/4 tsp – Tamarind paste
• 1 tsp – Jaggery
• 1 tsp – sambar/rasam powder (optional)
• 1 to 2 tbsp – Coconut Milk (optional)
• 1 to 2 tsp – oil/ghee
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Jeera seeds
• 3 to 4 – Green chillies
• 3 to 4 – Curry leaves
• 1 to 2 strands – cilantro, chopped finely
• a generous pinch of Hing
• salt to taste

Method:

1. Wash and pressure cook tur dal with a few drops of oil and turmeric, keep aside.
2. Cook the chopped eggplant with some salt and water.
3. Add the eggplant to the dal and cook for 4-5 mins.
4. Add sambar powder, coconut milk, jaggery, tamarind, and salt and cook for a further 3-5 minutes.
5. Temper mustard and jeera seeds, green chillies, curry leaves, and hing. Add it to the dal.
6. Garnish with chopped cilantro and serve hot with steamed rice.
7. Recipe and Image courtesy: Ramya
8. http://maneadige.blogspot.in/