|
Ingredients
|
Quantity
|
|
Bhima eggplant
|
1
|
|
Urad dal
|
3 tsp
|
|
Red chillies
|
3
|
|
Hing
|
|
|
Tamarind paste
|
½ tbsp
|
|
Salt
|
to taste
|
|
Oil
|
to fry dal
|
Wrap eggplant in foil nicely and keep inside a 400 F oven for
about 45 minutes or until soft. Alternately you could broil it over a gas flame
till it gets evenly charred. Cool and peel off skin. Drain of any juices. Chop
into large bits.
Fry dal, red chillies and hing in oil till brown. Drop into a
blender, add tamarind, salt and some of the eggplant. Run the blender on low
speed till coarsely blended. Add remaining eggplant and whir for one minute.
Scrape out and serve.
