Ingredients
| Quantity | Measure Number | Ingredients Number | Description: |
|---|---|---|---|
| 800 | Grams | Brinjals - black shiny -(Baingan) | Recipe Base |
| 4 | Teacup | Dhal, Masoor | Recipe Base |
| 3 | Nos. | Cloves (Lavang) | For grinding |
| 1 | Teaspoon | Kuskus - poppy seeds | For grinding |
| 8 | Nos. | Chillies Red Dry | For grinding |
| 1 | Ball | Tamarind | For grinding |
| 1 | Teaspoon | Jeera (Cumin Seeds) | For grinding |
| 1 | units | Turmeric/Haldi | For grinding |
| 4 | Nos. | Pepper Corns | For grinding |
| Half | Teaspoon | Aniseed (Suwa, Shopa) | For grinding |
| 1 | Medium | Onion | For grinding |
| 1 | Nos. | Coconut (Narial) | For grinding |
| 2 | Tablespoon | Cooking Oil | For Seasoning |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | For Seasoning |
| A | Few | Curry Leaves (Kadi patta) | For Seasoning |
| 2 | Teacup | Water | For boiling |
| A | Little | Salt | to taste. |
| 2 | Teaspoon | Coriander(Dhania) | For garnishing |
Method
Cut the brinjals and wash. Wash the dhal. In 2 cups of water, boil, brinjals and the dhal.
Broil, separately on the skillet, each whole masala set aside for grinding,, separately, including the onion sliced, and the scraped coconut except for the tamarind,
When the aroma comes out, grind these masalas, together in the grinder-mixer, to make a fine paste.
In a Kadai, heat oil, and brown the jammed garlic, then the curry leaves, and finally add the cooked brinjals and the dhal. with the masala and gravy. Add salt to taste, and simmer till every thing is well cooked.
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