Brinjal Sorak

Ingredients	For 4	For 100
Brinjals  (large or medium)	2 to 3 (200gms)	2kg
Lentil	1 cup (150gms)	1.5kg
Onions	3 (300gms)	3kg
Coconut	½ (100gms)	1kg (5)
Cashewnuts	10 – 15	100gms
Turmeric	¼ tsp	10gms
Coriander	1 tbsp	150gms
Oil	1 tbsp	150ml
Mustard seeds	a few	10gms
Asafoetida	a pinch	20gms
Limes	2	20
Salt	to taste	100gms

Cut brinjals into 2.5cm. (1”) pieces and soak in water. Clean dal and cook in 4 cups of water. When half done, add sliced onions and brinjals. Lightly roast the coconut and cashewnuts separately and remove. Roast red chillies and coriander. Grind together coconut, cashewnuts, red chillies and coriander. Add ground spices to gram when vegetables are cooked. Add salt to taste. Simmer till spices are cooked. Remove. Heat the fry-pan. Add oil, mustard seeds, asafoetida, and curry leaves. When seeds splutter, add gram mixture. Bring to boil. Add lime juice to taste and remove.