INGREDIENTS:
Brinjal - 1/2 kg.
Tamarind - small lemon sized
Toor dhal - 2 tablespoons
Urad dhal - 2 tablespoons
Black pepper - 1/4 tsp.
Dry red chillies - 4 or 5
Asafoetida - 1/4 tsp.
Turmeric powder - 1/4 tsp.
Mustard seeds- 1/4 tsp.
Curry leaves - few
Salt - to taste
Oil - 3 tablespoons
METHOD:
Wash and chop brinjals roughly. Heat a tablespoon of oil and saute the brinjals alongwith salt and turmeric powder until done. Keep aside to cool.
In a pan, heat a teaspoon of oil. Add toor dhal, urad dhal, pepper, chillies and fry until golden brown. Grind alongwith tamarind. Finally, add sauted brinjals and grind to a paste.
Heat the remaining oil, add mustard seeds, curry leaves and asafoetida. When mustard seeds crackle, add the ground paste and saute until oil leaves the sides.
When cool, store in a clean bottle. This can be mixed with hot rice. Also goes well with idli, dosa, poori, chappathi and curd rice.