Ingredients:

• 1 – large Eggplant (cut into large chunks)
• 1/2 cup – toor dal, cooked
• 2 tsp – Lemon juice
• 1/4 tsp – Mustard Seeds
• 1 tsp – Urad Dal
• 2 – red chillies, broken
• A few – Curry leaves
• 1/4 tsp – asafetida powder
• 1/2 tsp – Turmeric powder
• 2 tsp – chopped Coriander leaves
• Salt
• Oil
• Spice Powder:
• 2 tsp – Channa dal
• 2 tsp – Coriander seeds
• 6 – Red Chillies
• 1 tsp – peppercorns
• 1/2 cup – grated Coconut

Method:

1. Roast all the ingredients for spice powder with a tsp of oil until they turn brown, cool and grind to fine powder
2. In a pan, heat two tbsp oil and roast the eggplant pieces.
3. Add turmeric powder, salt and water, and cook until the eggplants chunks turn soft.
4. Add the cooked dal, and spice powder to the eggplant chunks and allow to boil for few mins in low flame.
5. Heat enough oil in a pan, splutter the mustard seeds, add urad dal, curry leaves, red chillies and asafoetida powder. Fry for a few mins and add this tempering to the eggplant gravy
6. Finally add the lemon juice
7. Mix everything well, garnish with chopped coriander leaves
8. Serve hot.
9. Recipe courtesy: Priya Easy N Tasty Recipes