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Published under: Brinjal

3-4 Brinjals, cut into big pieces
1/2 cup Red gram dal
2-3 Red chillies, chopped
1 tbsp Tamarind pulp
2 tbsp Kholamba powder
1/2 tsp Mustard seeds
a few Curry leaves
a pinch of Asafoetida
1 tbsp Oil
Salt to taste

For Kholamba Masala
200 gms Coriander seeds
25 gms Red chillies
5 gms Mustard seeds
5 gms Cumin seeds
1 tsp Black gram dal
1 tsp Bengal gram dal
1 tsp Fenugreek seeds
1/2 tsp Turmeric powder
1/2 tsp Black peppercorns
1/2 tsp Asafoetida
2 tbsp Curry leaves
Oil for frying

1. To prepare the kholamba masala, fry the ingredients separately on low flame until they are light brown in colour. Pound them together and sieve. Blend the masala well and store in an airtight jar.
2. Wash and cook the dal. Cook the brinjals separately with enough water till soft. Add salt, tamarind pulp and one teaspoon of kholamba powder to the dal. Stir well and add enough water and bring to a boil.
3. Heat oil and prepare the seasoning with mustard seeds, red chillies, curry leaves and asafoetida. Add the seasoning to the dal.
4. Serve hot with rice.

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