Ingredients
Brinjals (eggplant) – 4–5 small, cut into cubes
Toor dal / Pigeon peas – ½ cup, soaked for 30 mins
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Tamarind – lemon-sized ball, soaked
Green chili – 1–2, chopped
Turmeric – ¼ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin seeds – ½ tsp
Oil – 2–3 tbsp
Salt – to taste
Curry leaves – few
Execution
1. Cook Dal
Pressure cook soaked toor dal with turmeric and water until soft (2–3 whistles).
Mash lightly and set aside.
2. Prepare Brinjal
Heat oil → add cumin seeds, curry leaves, and green chili.
Add onions → sauté till golden.
Add tomatoes, red chili, coriander powder → cook till soft.
Add brinjal cubes → sauté 3–4 mins.
3. Combine
Add cooked dal + tamarind extract + salt → simmer 10–12 mins until brinjal is tender and flavors meld.
4. Serve
Serve hot with steamed rice.
Additional tips
Use small, tender brinjals; they cook evenly and absorb dal flavors.
Adjust tamarind according to sourness preference.
Cook on low flame to let flavors blend without breaking brinjals.