 Ingredients
Brinjal (Egg plant) - small/med. 4 nos. (Finely chopped)
Toor dal - 1/2 cup
Moong dal/Pasi-pachai paruppu - 1/4 cup
Onions - 2 med. (Finely chopped)
Tomatoes - 1 med. (Finely chopped)
Tamarind water - 1/1½ cups
Salt to taste
Powder the following:
Red whole chillies - 5 nos.
Coriander seeds - 2 tbsp.
Channa dal - 1 tbsp.
Urad dal - 1 tbsp.
Cumin seeds - 2 tsps.
Fry in medium heat and grind coarsely. (Like sooji/rava)
Method:
In a pressure pan mix everything except tamarind and salt with 3 cups of water and pressure cook. Let it cool down in the pan. Then keep the pan uncovered and add salt & mash until everything mixes well. Add some water if it is too thick. Bring the pan to heat and add the ground powder and tamarind water. Stir continuously. Allow it to boil and then simmer down. In a separate pan heat 3 tsps. of oil, add the mustard seeds, cumin seeds, urad dal (1 tsp. each), 2 red chillies crushed, and curry leaves. Add the seasoning onto the mixture in the pan.
More this week: Gongura chicken
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