Ingredients
Eggplant 250 grams, washed & cut 1" lenght wise
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Corriander seeds 1.5 t.spoon
Red chilli 4-5
Mustard 1/4 t.spoon
Cooking oil 4 t.spoons
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Salt 3/4 t.spoon
Method
Dry roast urad dhall, channa dhall, corriander seeds, red
chillies and hing. Dry grind the above with 1/4 t.spoon salt.
Heat some oil in a pan, splutter mustard, then add turmeric, hing
and the chopped eggplant to this. Sprinkle little water, and
cover it slightly until the eggplant gets cooked. Now add the
remaining salt, tamamrind paste, and the ground masala powder.
Mix it well and add a few t.spoons of cooking oil.
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