Ingredients vegetarian 4 servings

• 250 gms  Brinjal (Eggplant)
• 2 tsp Channa dal
• 2 tsp Urad dal
• 1 tsp Methi seeds
• 2 tsp Mustard seeds
• 5 nos Red Chilles
• a pinch Hing (Asafoetida)
• 1/2 cup Dry coconut
• 1/2 cup tamarind pulp
• 1/4 tsp turmeric -
• 2 tsp Vegetable oil  
• Salt to taste

Directions

1. Cut brinjal into small pieces about quarter inch.
2. In a kadai, add 1 tsp of oil & add channa dal, urad dal, methi seeds, 1 tsp mustard seeds, Red chilles, hing & roast untill it is light brown in colour.
3. Remove from heat & add dry coconut. Mix well & allow to cool completely.
4. Grind the cooled ingredients to a coarse paste by adding little water.
5. In the same kadai, add remaining oil & mustard seeds along with brinjal & little salt.
6. Fry the brinjal till soft.
7. Now add tamarind pulp, turmeric & ground paste with little water & bring to a boil. Consistency can be adjusted according to the taste.
8. Serve hot with Rice or chapati. 

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