Ingredients:

• 2 – small bunches of Coriander leaves
• 2 – medium Egg plants
• 2 – medium Potatoes
• 9 to 10 – Shallots
• 1/4 tsp – Toor Dal
• 3 – Red Chillies
• 1 tbsp – Dhania seeds
• 1 tbsp – Channa dhal
• 1/4 cup – grated Coconut
• For Seasoning: Mustard seeds, Curry leaves

Method:

1. Roast the red chillies, dhania seeds, channa dhal and grated coconut in 1 tsp of oil, then grind to a fine paste.
2. Boil toor dhal till it is soft.
3. Chop the potatoes, eggplants and shallots into medium-sized pieces.
4. Coarsely chop the coriander leaves.
5. Boil the cut vegetables in a cup of water with a little turmeric till they are cooked.
6. Now add the boiled toor dhal, ground coconut paste, and salt to the vegetables and cook for 2 more minutes.
7. Season with spluttered mustard seeds and curry leaves.

Recipe courtesy of Sify Bawarchi