brinjal/kathirikai              –  9

tamarind paste                 –  11/2 tsp

turmeric                          –  1/8 tsp

toor dal/split pigeon peas  –  1/2 cup

salt                                  – to taste

For frying and grinding:

oil                                    – 2 tsp

coriander seeds                  -1 tbsp

urad dhal/split black gram  -1 tbsp

shredded coconut               -2 tbsp

whole red chilies                -5-6

For tempering:

mustard seeds                  – 1/2 tsp

urad dhal/split black gram -1/2 tsp

hing                                 – pinch

curry leaves                      – few

Method:

• In a pressure cooker cook toor dal for a whistle.you can alternately cook in a pot too until mushy.

• In a pan heat oil and fry whole red chilies , coriander seeds, urad dhal .

• When it turns almost golden add the shredded coconut and cook until it turns golden.

• Allow it to cool and blend it into a fine powder.

• Mix tamarind paste in 1/2 cup of water
• Cut brinjal into slices.In a kadai cook brinjal slices in 2 1/2 cups of water ,salt ,turmeric and tamarind water.

• When brinjal is 70% done add the cooked toor dhal and ground powder to it.

• Simultaneously heat oil in a small pan and allow mustard seeds to splutter,also temper with urad dhal, hing and curry leaves.

• Pour the tempering into the kadai and cook until the brinjal is completely cooked.

• Serve with Rice and papad.

Serves     4