Big brinjals - 2
Tamarind - lemon sized
Salt - as per taste
Dry red chillies -3
Urad dhal - 2 tablespoons
Oil - 2 tsp.
Slit the brinjals into half with stems intact. Brush it with oil and heat it on direct, medium flame. Turn it on all sides by holding the stems till the outer skin turns black. When cool peel the skin and gently rub under running water to remove the small black parts. Mash it slightly and keep aside.
Soak tamarind in hot water for 2 minutes.
In a kadai, heat oil and fry urad dhal, hing and chillies till golden brown. First, grind the tamarind with chillies and salt. Next add half of the urad dhal and grind it for 5 seconds. Now add the mashed brinjal and give it just one whip. Transfer it to a bowl and mix in the other half of urad dhal. Excellent with dosas(especially rava dosas), idlis, arisi upma and also goes well with hot rice and little bit of ghee + gingelly oil.