Tuesday, February 17, 2009


- 2-3 long purple Brinjal (Eggplant) cut into cubes
- 1 medium sized onion (optional)
- 1 lemon sized tamarind (extract the juice in 1 cup water)
- 4 red chilies (adjust to taste)
- 1 teaspoon jaggary or brown sugar
- 1/4 teaspoon Turmeric
- pinch of hing

- 1/4 tsp mustard seeds
- 1 tsp channa dhal
- 2-3 tbsp peanuts (optional)
- few curry leaves

1. In a heavy pan add the mustard seeds and let them splutter. Add the channa dhal, hing powder, red chillies and peanuts. I like adding peanuts as they give a crunch to this dish. Fry till they turn slightly brown.
2. Add onions, curry leave and fry till they turn golden brown. Add brinjal and fry for a few minutes. Now pour about a cup of water.
3. Once the vegetable is half cooked add salt and tamarind extract. Cook till it is tender. Mash it a little bit with the back of your spoon. As there is no coconut this step helps blend the dish well. Add brown sugar or jaggary. Simmer for a few minutes and remove from heat.

Garnish with corriander leaves and serve with hot idlis or dosai. This dish comes together very fast and tastes great.


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