I love brinjal in most forms. Though my most favorite has to be Baingan Ka Bharta, I also love this method of making it. I don't think my kids have even tasted it once. For some reason they hate it and are not even willing to try it out. We have a rule in the house. You cannot say you don't want something or you hate something without trying it out once. It is compulsory to try out a nice big sizable amount of it. Even then if you don't like it , then you are allowed not to eat it. But this is one vegetable that they have flatly refused to even try. So this veggie is only reserved for the rest of us in the house. And all of us love brinjal and particularly in this form.
Very delicious, it goes well with rice or rotis. It has a nice nutty taste from all the coarsely ground dals and the first bite is a little crispy and crunchy in the mouth ending with a soft vegetable inside.
About 10 small eggplants, quartered
For the Powder:
3 tablespoons Chana Dal
4 Red Chillies
1 1/2 teaspoon Coriander Seeds
1 tablespoon White Sesame Seeds
2 tablespoons Grated Coconut
2 tablespoons Oil
Marble sized ball of Tamarind (soaked in few tablespoons of water and juice extracted)
1/4 teaspoon Turmeric Powder
2 cups Water
Salt to taste
1 teaspoon Chilli Powder
1 teaspoon Mustard Seeds
12-15 Curry leaves
Roast the powder ingredients in one tablespoon of oil till golden brown. Cool and grind to a caorse powder.
Heat water and add the tamarind juice and turmeric.
Drop in the brinjal pieces and cook for about 5 minutes or till the brinjal starts getting tender then drain.
Heat the remaining oil in a pan. Add mustard seeds and curry leaves and fry till it starts spluttering.
Add the ground powder and fry for a few minutes.
Now add the brinjal bits and fry on a low flame. Add the salt and chilli powder.
Fry till done and the podi is well fried and a golden brown.
Serve hot with rice or rotis