Ingredients:

• Brinjal – 1/2 kg (cut into squares)
• Raw Plantain – 3 (cut into squares)
• Toor Dal – 200 g
• Oil – 2 tsp
• Tamarind – 1 Lemon sized ball
• Asafoetida – 1/4 tsp
• Turmeric powder – 1/2 tsp
• Mustard Seeds – 1 tsp
• Cumin seeds – 2 tsp
• Coriander seeds – 2 tbsp
• Channa dal – 2 tbsp
• Dried red chillies – 4
• Curry leaves – as desired
• Salt – as desired

Method:

1. Soak the cut brinjal and plantain in water for 5 minutes and drain
2. Heat the tamarind water in a vessel and boil the brinjal and plantain in it for 10 minutes
3. Add asafoetida powder, turmeric powder and salt
4. Take a pan and fry coriander seeds, channa dal and dried red chillies without oil, till channa dal turns brown
5. Dry grind this mixture to a powder and keep aside
6. Also cook the toor dal till soft
7. Now add the cooked toor dal to the boiling mixture of brinjal and plantain
8. Add the ground mixture powder to the above
9. Let everything boil for five minutes
10. Meanwhile, heat a little oil in another pan and add mustard and cumin seeds
11. Wait till the mustard seeds splutters and then add curry leaves
12. Garnish the boiling mixture
13. Serve with rice

Recipe courtesy of Sify Bawarchi