Directions
Ingredients
- Oil – 4 tbsp
- Mustard Seeds – 2 tsp
- Cumin – 1 tsp
- Curry leaves – handful
- Turmeric – 3/4 tsp
- Coriander powder – 2 tbsp
- Tomato chopped – 1/2 cup
- Toor Dal (boiled) – 2 cups
- Baby Brinjal – 2 nos
- Asafoetida – 1/2 tsp
- Fenugreek (methi) – 1/2 tsp
- Dry red chilly – 2 nos
- Pearl Onions – 15 nos
- Chilly powder – 1 1/2 tsp
- Tamarind water – 1/2 cup
- Salt – to taste
- Drumstick (muringakkai) – 1 stick
- Ash gourd Diced (petha) – 1/2 cup
Steps
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1
Done
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Slice the pearl onions & peel and dice drumsticks, cut quarters of baby brinjal. |
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2
Done
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In a deep vessel heat oil and add hing. |
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3
Done
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Now add methi seeds, mustard seeds, cumin and dry red chilly. |
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4
Done
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Saute till chilly turns colour. |
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5
Done
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Add curry leaves and sliced pearl onions. |
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6
Done
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Cook for a minute. |
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7
Done
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Add turmeric, chilly powder and coriander powder. |
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8
Done
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Saute and add tamarind water. |
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9
Done
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Cook till it reduces. |
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10
Done
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Now add chopped tomatoes and salt. |
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11
Done
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Cook till tomatoes get mashy. |
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12
Done
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Now add boiled toor dal and get it to a boil. |
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13
Done
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Once it boils lower heat and drop in drumsticks, brinjal and petha. |
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14
Done
|
Cover add cook for 15 mins |
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15
Done
|
Check for salt. |
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16
Done
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Consistency should be thin and pouring, serve hot. |
