Ingredients
Toor Dal – 1/2 cup
Tamarind – marble sized ball
Green Chillies – 2, slit lengthwise
Tomato – 1, small, chopped
Brinjals – 150 gms, quartered
Salt to taste
Turmeric Powder – 1/2 tsp
Sambar Powder – 1/2 tsp
Jaggery – 1 tblsp, powdered
Coriander Leaves – small bunch, chopped fine for garnishing
For the Spice Paste:
Oil – 1 tsp
Coriander Seeds – 1 1/2 tblsp
Dry Red Chillies – 2
Asafoetida Powder – 1/2 tsp
Fresh Coconut – 4 tblsp, grated
For Tempering:
Ghee – 2 tsp
Mustard Seeds – 1 tsp
Dry Red Chilli – 1, halved
Curry Leaves – few
Preparation
