Really great recipe that my grandma taught my mother and from my mom to me. So I'm thinking its probably a dish all the women in my family would know about.
This recipe is traditionally to be had with hot steamed rice, and can be stored in the refrigerator for 3-4 days to be used later.
Brinjal (small) = 8-10
Tamarind = a lemon size quantity
Urad dhal = 2 tbs
Channa dhal = 2 tbs
Toor dhal = 2 tbs
Moong dhal = 2 tbs
Dried red chillies =6-7 or more as per taste
Jaggery = 1 tbs
Curry leaves = 6-7
Gingelly oil = 1/2 cup
Mustard seeds = 1 tps
Hing = 1 pinch
Salt = as per taste
How to :
- Soak tamarind in 2 cups of warm water, strain it.
- Wash the brinjals and wipe it dry with a kitchen towel.
- Make incisions in the brinjals.
- Take a kadai and add a tablespoon of oil, wait till it gets hot and add the dhalls and the dried red chillies one by one and fry till it becomes light brown.
- Wait for the dhals to cool off and grind it to a nice powdery consistency. Before you grind it add salt and a pinch of hing.
- Take the incised brinjals and stuff it with the masala powder that we just made.
- Now heat a kadai add half a cup of gingelly oil and fry the brinjals one-by-one, make sure they don't break. Keep it in a separate plate .
- In the same kadai with the left over oil add the mustard seeds and curry leaves. Now add the tamarind water and the rest of the masala powder. Wait for it to boil and put the stove on simmer mode for about 6 mins.
- After 6 mts all the oil would come on top of the gravy, now when you add the fried brinjal and cook for about 2 min.
- Serve hot with steamed rice and poppadom.