Ingredients:
Brinjals – 250 gms, quartered
Tamarind Pulp – 1/2 to 3/4 cup
Onion – 1, chopped
Coconut – 1/2 cup, grated or ground
Oil – 1 1/2 tblsp
Moong Dal – 1/2 tsp
Mustard Seeds – little
Asafoetida – 1/8 tsp
Garlic – 1/2 tsp, ground
Coriander Powder – 1/2 tsp
Poppy Seeds – 1/2 tsp, ground
Cinnamon – 1/2 inch stick
Cloves – 1
Curd – 1/2 to 3/4 tsp
Jaggery – 1/2 tblsp
Salt as per taste
Red Chilli Powder – 1/2 tsp
Sesame Seeds – 1/2 tsp, ground
Turmeric Powder – a pinch
Coriander Leaves – handful, chopped
Method:
1. Heat oil in a pan.
2. Fry the moong dal, mustard seeds, asafoetida with onions.
3. Add ground garlic and fry.
4. Add coriander powder and brinjals.
5. Fry till the brinjals change colour.
6. Cover with a lid.
7. Simmer on low heat till brinjals are soft.
8. Add poppy seeds, cinnamon and cloves.
9. Stir well.
10. Add curd, jaggery and salt.
11. Add sesame seeds, turmeric powder, coconut, chilli powder and cook for a few minutes.
12. Add tamarind pulp mixed with a little water.
13. Simmer for 5 to 7 minutes with the lid on.
14. Garnish with coriander leaves.
15. Serve hot.
