Ingredients
Brinjal the small round variety about 10 300 gms
Bengal gram dhal 3 dsp
Black gram dhal 2 dsp
Dry chillies 18
Coriander 3 dsp
Asafoetida powder 1/2 tsp
Salt
Oil 5 dsp
Procedure :
- Slit the brinjal into 4 with out separating the pieces and with the stalk on.
- Keep them in salted water. Fry the different dhals, coriander and chillies in a little oil, powder well and add the asafoetida also.
- Mix a little salt and water and fill the inside of the brinjal with this. Heat the remaining oil, put the filled brinjal and carefully saute well.
- Pour, 1 cup of water and allow the curry to simmer. Add 1/2 cup of tamarind water also and when the gravy is thick and coats the brinjal, remove from fire.
