Ingredients:

• Eggplants (brinjals) – 2 or 3 (small, diced).
• Toor Dal – 3/4 cup.
• Tamarind – Lemon sized (soaked and juice extracted).
• Asafoetida – 1/4 tsp.
• Coconut – 1/2 cup, shredded.
• Red Chillies – 2 or 3 (as per taste).
• Urad Dal – 1 tsp.
• Chana dal – 1 tsp.
• Curry leaves – 1 sprig.
• Mustard Seeds – 1/4 tsp.
• Turmeric powder – 1 pinch.
• Salt to taste.
• oil – 1 tsp.

Method:

1. Cook tuvar dal and keep aside.
2. Fry the urad dal, chana dal and red chillies in a little oil till light brown.
3. Grind the coconut, fried dals and red chillies to a smooth paste with a little water.
4. In a saucepan, cook the brinjals in tamarind extract with salt and turmeric.
5. Reduce heat, add cooked toor dal and bring to a boil.
6. Reduce heat, add the ground masala and bring to a boil.
7. Add curry leaves.
8. Check for salt and season with mustard seeds and urad dal.
9. Serve hot with rice and papad.

Recipe courtesy of Sunitha