Ingredients
| Ingredient | Quantity |
|---|---|
| Small round eggplant | 6nos. |
| Onion(chopped) | 1no.(medium size) |
| Tomato(chopped) | 1no.(medium size) |
| Tamarind paste | 2tsp |
| Turmeric powder | 1/2tsp |
| Mustard seeds | 1tsp |
| Urad dhal | 1tsp |
| Asafoetida | a pinch |
| Curry leaves | 2sprigs |
| Coriander leaves | to garnish |
| Oil | for frying |
| Salt | to taste |
To roast and grind
| Ingredient | Quantity |
|---|---|
| Red chilly | 4nos. |
| Coriander seeds | 1tbs |
| Channa dhal | 2tsp |
Method
Chop the eggplant to big chunks and pressure cook it with turmeric powder and a pinch of salt
for 4- 5 whistles,mash it.
Meanwhile dry roast the ingredients given to roast and grind it to a coarse powder.
Heat oil in a pan and season it with mustard seeds,urad dhal and red chilly.Add the onion,curry leaves,asafoetida and saute it for a minute and add the tomato,cook it mushy.Now add the tamarind paste and mashed eggplant and allow it to boil till the raw smell goes off.
Finally add the ground powder and bring it to a boil and garnish it with coriander leaves.
Ready to enjoy with fluffy hot idly or pongal.
- Fresh ground masala can be substituted with sambhar powder but tastes excellent with fresh masala.
- Instead of pressure cook the egg plant, it can be grilled in the oven or stove
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