Ingredients vegetarian 4 servings

• 1 big Eggplant (Brinjal)
• 1 cup chopped Onion
• 1/2 cup chopped Tomato
• 1/4 cup Tamarind pulp
• 2 tblsp Jaggery
• 1 tsp Curry powder
• 2 tsp Vegetable Oil
• a pinch of Asafoetida (hing)
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds (jeera)
• 1 tsp Channa dal
• 1 tsp Urad dal
• 4-5 Curry leaves
• 2 Green chillies (slit lengthwise)
• Salt to taste
• Cilantro for garnish

Directions

1. Apply Oil to the Eggplant & roast it over flame. To get a even roasting, keep rotating the Eggplant. Once completely roasted, put in a plate & cover with a bowl. Remove the skin & mash it well.
2. Heat Oil in a kadai, add Mustard seeds, Jeera & Hing. Once the seeds crackle, add Chana dal, Urad dal, Green chillies & Curry leaves.
3. Add Onion & fry till soft. Add Tamarind pulp & Jaggery. Mix well.
4. Add Tomato & mix well for 2 mins. Add Curry powder, mashed Eggplant & Salt.
5. Remove to a serving bowl. Add Cilantro on top & serve hot with steamed Rice or Chapati.

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