Photo courtesy: My sister, Aarthi
Though I am not a big fan of this item, people who love the taste of brinjal are sure to love it. My mom and sister make it very often.
4 tbsp urad dal , 1 brinjal / American eggplant (the big one, which is suitable for charring on fire directly) , 1 tbsp channa dal
hing 3 dashes
salt to taste
3 red chillies, 2 green chillies, mustard seeds 1/4 tsp
tamarind 1 small lemon sized
gingely oil 2 tsp
Brush the skin of the brinjal with a coat of oil. Cook the brinjal directly on fire till the skin gets charred and the pulp is soft and cooked. Mash the pulp and keep aside. Fry the rest of the ingredients with oil till golden brown. Grind the ingredients with the mashed brinjal. Serve as a side dish with rice.