Recipe ingredients
- One Bhima eggplant (Brinjal)
- 1/2 tbsp tamarind paste
- 1 1/2 tspn coriander seeds
- 1 tspn chana dal
- 3-4 dried red chillies
- 4 tbsp coconut (dry will do but fresh is better)
- 1/2 cup cooked toovar dal (with turmeric)
- 1/2 tspn mustard seeds
- A pinch asafoetida
- Curry leaves
- A little oil for roasting and seasoning
- Salt to taste
Recipe method
- Cube eggplant. In about a cup of water dissolve the tamcon paste.
- Set on stove, add eggplant to tamarind water, a little turmeric, salt and let cook until eggplant is done but has not lost its shape.
- In a pan with very little oil roast red chillies, coriander seeds, chana dal and asafoetida.
- When you can get the aroma of roasted coriander or the red chillies have turned a dark, dark red remove from heat and let cool.
- Throw into blender with coconut, add 3 tbsp water and grind slowly into paste.
- Add a little water if blade gets stuck.
- Remove from jar and wash it out with water and save this.
- Mash cooked dal with a spoon until blended and add to cooked eggplant.
- Now add the coconut paste and its water.
- Keep on low heat till it starts to simmer a little. Take off heat.
- Season with spluttering mustard seeds and curry leaves.
Other indian recipes:
Katirikka rasavangi recipe
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