Ingredients:
Tender Brinjals – 500 gms, cut into 4 pieces
Channa Dal – 3/4 cups
Cardamom – 1 inch piece
Cloves – 2
Curry Leaves – few
Onions – 2, sliced
Ginger-Garlic Paste – 1 tsp
Turmeric Powder – 1 tsp
Chilli Powder – 1 tsp
Coriander Powder – 2 tsp
Tamarind – small lemon size
Salt to taste
Oil as required
To Grind:
Grated Coconut – 1/2 cup
Poppy Seeds – 2 tsp
Tomatoes – 2
Coriander Leaves – 1/4 cup
Method:
1. Pressure cook channa dal till it is soft and cooked, but still retaining its shape.
2. Keep aside.
3. In a heavy-bottom kadai heat a little oil.
4. Shallow fry the cardamom, cloves and curry leaves.
5. Saute the onion slices.
6. Add brinjals and saute till the colour changes.
7. Add the ginger-garlic paste and then turmeric, chilli, coriander powder and required salt.
8. Saute for 2 minutes.
9. Add cooked dal and tamarind extract.
10. Let the gravy simmer till the brinjals are cooked.
11. Add coconut paste and boil for 5 more minutes.
12. Serve with rice, idli or dosai.
