Ingredients
500gm Brinjal round (cut into finger size)
10 gm Ginger finely chopped
1 ½ tbsp. oil
2 tbsp Coriander leaves
For roasted podi/powder
1tbsp Urad dal
1 tbsp Chana dal
1tbsp Til/ Sesame seeds
4 Red chilli
1tsp Jeera
1 tsp Coriander seeds
5gms Tamarind
Method
Heat a pan (heavy base) on medium, lightly dry roast urad, chana dal, coriander seeds and red chilli. Then add Jeera, sesame seeds and ginger, fry for 15-20 seconds more. Remove from flame. When cool, grind to powder along with tamarind. Keep aside.
In the same pan, heat oil on medium. Add the chopped brinjal, turmeric and salt. Mix well. Lower the flame and keep stirring occasionally. Add coriander leaves after 10 minutes, let it simmer till done. Before removing from flame add the roasted powder and mix.
Serve with steamed rice or roti.
Recipe courtesy: Vijaya Dandu