Eggplant is one of my family's favorites vegetables. I like to try different recipes with eggplants and this is one of the recipes I tried and it tasted divine and goes well with rice, variety rice, chapati, idli or dosa.
The gravy is divine with the fresh aroma of the whole roasted grounded paste and the crunchy peanut in the gravy.
Ingredients
- Indian Eggplant - 4 to 5 nos(cut into cubes)
- Moong Dal - 3/4cup
- Peanut - 1/2cup
- Tamarind - Fist size round(soaked in warm water and extracted)
- Mustard seeds - 2tbsp
- Curry leaves - Optional
- Salt to taste
- Oil for tempering
Roast and powder
- Coriander seeds - 1/4cup
- Dry red chili - 4 to 5nos
- Channa dal - 3tbsps
- Fenugreek seeds - 1tsp
- Shredded Coconut - 3/4cups
Instructions
- In a pan add a tbsp of oil and roast the ingredient and coarse paste.
- Pressure cook the dal until 2 whistles and keep aside.
- In the same cooker add the cubed eggplant, tamarind extract, turmeric powder, peanut, and pressure cooker it to 1whistle.
- Now, add the ground paste and the cooked dal to the eggplant mixture.
- Then, make the tempering with mustard seeds, curry leaves, and dry chilies, add to the dal eggplant mixture.
- Serve with rice, idli, chapati or dosa.
Cooking tips
- Don't overcook the eggplant or the dal.
- You can mix vegetables with the eggplant.
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