Katherikai [ brinjal ] Poricha Kuttu

Ingredients :

• Brinjal - 1/2 kg. [ cut in to cubes ]
• Thur dal - 1/4 cup [ boiled and mashed ]
• Tamarind  paste - 1/2 tsp
• Jaggery - 1/4 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Curry leaves - few

For grinding masala :

• Urad dal - 1 tbsp
• Black pepper - 1/2 tsp
• Dry red chili - 3 to 4
• Grated coconut - 1/4 cup
• Cumin seeds - 1/4 tsp

[ fry all ingredients  except  coconut  in to golden brown, then add coconut and jeera  and grind in the mixer to a smooth paste and keep aside. ]

For seasoning :

• Coconut oil - 2 tbsp
• Mustard seeds - 1 tsp
• Dry red chili - 1 [ broken ]

Method :

First take one kadai, add coconut oil. When its becomes hot, add seasoning then add cut brinjal to that and fry for 2 minutes. Then add tamarind paste,  salt, turmeric,  jaggery along with required water. Allow to boil for 10 minutes till  brinjal  cooked  well  and the raw smell goes.  Then add mashed thur dal and ground masala and mix well.  Allow to boil 5 minutes more in low flame. Remove from the gas and garnish with curry leaves.  Serve with roti, and rice as a side dish.