Ingredients:

• 1 big or 2 small bunches – Cilantro (coriander leaves)
• 2 medium-sized – egg-plants
• 2 medium-sized – Potatoes
• 2 medium-sized – Brinjals
• 1/2 tsp Turmeric
• 1/2 tsp Mustard Seeds
• Few Curry leaves
• 9 to 10 – Shallots
• 1/2 cup – toovar dhal
• 3 – Red Chillies
• 1 tbsp – Dhania seeds
• 1 tbsp – Channa dal
• 1/4 cup – grated Coconut

Method:

1. Roast the last 4 ingredients in 1 teaspoon of oil and grind it to a fine paste.
2. Boil toovar dhal in a pressure cooker or microwave till it is soft.
3. Chop the potatoes, eggplants, and shallots into medium-sized pieces.
4. De-stalk, clean, and coarsely chop the cilantro leaves.
5. Boil all the vegetables in a cup of water with little turmeric until they are cooked.
6. Now add the boiled toovar dhal, ground coconut paste, and salt to the veggies and keep it on flame for two more minutes.
7. Season it with mustard splattered in oil and curry leaves.

Recipe courtesy of Sify Bawarchi