Ingredients :
1/10 inch asafoetida
1 big eggplant
4 red chilies
1 tsp. tamarind (paste)
4 Tbsp. urad dhal
1/8 Coconut (grated)
2 1/2 Tbsp. oil salt to taste
Method :
- Fry asafoetida, red chilies, urad dhal in 1/2 tablespoon oil until golden brown and keep it aside.
- Peel the skin o of the eggplant and cut it into thin pieces.
- Saute pieces of eggplant in 2 tablespoons of oil in a saucepan until they are well cooked.
- In a blender grind sauteed (cooled) eggplant, asafoetida and red chilies with tamarind extract and coconut.
- When they are half ground, add sauteed dhal also into the blender to be ground into a coarse paste.
- Add salt. Keep it in the refrigerator.
- Goes well with any kind of rice.