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Home Mangalore/Goa Recipes Vegetable Dishes Brinjals and Masoor Dhal Curry

Brinjals and Masoor Dhal Curry

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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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