Brinjal / kathirikkai / eggplant masala curry

Ingredients

• Indian eggplant - 7 / American eggplant - 1 medium
• Channa dhal - 2 tablespoons
• Urud dhal - 1 tablespoon
• Coriander Seeds - 1 tablespoon
• Red Chilli - 4 nos
• Turmeric powder - 1/4 teaspoon
• Hing - 1/4 teaspoon
• Onion - 1/2 chopped
• Tamarind pulp - 2 teaspoons
• Salt - to taste

For Seasoning:

• Oil - 3 tablespoons
• Mustard Seeds - 1 teaspoon
• Urud Dhal - 1 teaspoon
• Curry leaves

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Preparation

• Cut the brinjal into small cubes. Take a pan, add 2 teaspoons of oil and fry the channa dhal, urud dhal, coriander seeds and red chilli and saute them well till they change color.
• Then grind them and powder it. Take another pan, add oil and heat it.
• Once the oil is ready, splutter mustard seeds, urud dhal, turmeric, hing and curry leaves.
• Then once the dhal turns golden brown add the chopped onion and saute well.
  Then add the ground powder and fry them little.
• Then add the cut brinjal to the mixture and add the tamarind pulp, some salt and mix them well.
• Then close the pan and cook till the brinjal is cooked well.