Aubergine - 1 ea
Onion - 1 ea(finely chopped)
Oil - 2 tbsp
Mustard seeds - 1 tsp
Split chenna dal - 1 tspFenugrek seeds - 1 tsp
Turmeric powder - 1 tsp
Red chillies- 2 no
Curry leaves-1 sprigGostu powder - 3 tbsp(Click here for recipe) Curry leaves- 1 sprig
Cilantro - for ganish
Toor dhal - 2 cups (cooked)
Tamarind-small lemon size
Cut the whole aubergine to half & bake it with seaoning & olive oil. Bake it until soft & scrap the inner flesh leaving the skin behind. or Prick the eggplant & roast them over open flame until soft & peel the skin & mash it gently.
Heat oil in a pan,Add in the mustard seeds, split chenna dal ,fenugreek seed,whole red chillies, curry leaves & allow to temper. Add shallots & saute few mins.
Soak the tamarind & squeeze the juice around 2 cups.Add the tamarind juice, salt & allow to boil.
Add the mashed aubergine & allow to boil.
Add the Gosthu powder,cooked dal & allow to cook.
Serve hot garnished with cilantro.Serve with rice but the best combination is Pongal or Idly.