Ingredients:

• Brinjals (small) – 3 to 4
• Onions – 1 medium diced
• Sambhar powder – 1 tsp (or use chilli-coriander powder – 1 tsp)
• Mustard seeds – 1/2 tsp
• Urad Dal – 1/2 tsp
• Toor Dal – 1/4 tsp
• Red Chillies (Dry) – 3
• Asafoetida – little (1/4 tsp)
• Tamarind paste – 1 tsp
• Oil – 1 to 2 tbsp
• Curry Leaves – a few
• Salt – to taste

Method:

In a pan, heat oil and splutter mustard seeds, add urad dal, toor dal, dry chillies and asafoetida. Add the onions to this and saute well. Add the tamarind paste with a little water. Then add curry leaves, salt, sambar powder (chilli/coriander powder) and allow the mixture to come to a boil. In a separate pan (or in microwave), boil the brinjal (whole). Remove from heat, then peel the skin and mash the rest of the brinjal and set aside. Add the mashed brinjal to the boiling contents and mix it well. Allow it to boil for a few minutes and remove from heat. Goes well with rice and as side dishes for pongal or idlis.