Ingredients

250g eggplants, cut into 1" long pieces

green chilies

100g Bengal gram

50g onions, chopped

sprigs curry leaves

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp coriander seeds

A small piece of ginger

A pinch of turmeric

Salt to taste

50g oil

15g black gram

red chilies

Method

Wash the Bengal gram and soak in water for few hours. Add coriander seeds, green chilies, ginger, cumin seeds, onions, salt to the Bengal gram and blend to a fine paste.

Heat oil in a wide pan and fry mustard seeds, red chilies, Black gram, curry leaves for a while. Also add eggplant pieces and cook by covering with a lid.

When the eggplants are half cooked, add the Bengal gram paste and mix well. Cook for another 10 minutes.

When the eggplants are cooked well and the Bengal gram paste gets separated, remove from heat and serve with hot rice.

Cooks Comments and Tips

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