Lemon – ½ medium sized lemon or slightly more than that
Cashewnuts – 9
Green Chillies – 4 to 5 (Chopped)
Ginger – 1 inch (Chopped)
Coriander leaves – few (¾ tbsp) (finely chopped)
Curry leaves – few (¾ tbsp) (finely chopped)
Salt – for taste
Heeng powder – ½ coffee spoon
Mustard seeds – ½ tsp
Cooking Oil – 2 spoons
Rinse the Toor dal with water and cook it with water (1 cup ( 1 cup = 300 ml)) and required Salt in a pressure cooker for 8 whistles at high flame. (I have cooked in 5 litre stainless steel pressure cooker). Mash the cooked Toor dal as much as you can.
Roast the Brinjals (Eggplants) directly on the cooking flame until it gets roasted well on all its sides. Turn off the flame.Cool the roasted Brinjals for few minutes.
Peel the outer skin of the roasted Brinjals (Eggplants).Mash the peeled Brinjals (Mash it using hands or masher).
Add the Cooking Oil to a kadai (Cook at medium flame). Add the Mustard seeds and Cashewnuts to it and allow the mustard seeds to splutter
Roast the Cashewnuts until it turns golden brown.Add the Green Chillies and Ginger to it and mix it well. Roast it for 1 to 2 minutes.
Then, add the mashed Brinjals (Eggplant) to it. Mix it well.
Add the cooked Toor dal. Mix it well.
Add little Water to the mixture (slightly less than ¼ cup (1 cup = 300 ml)) and boil it for 2 to 3 minutes.
Add the Heeng powder to it and mix it well.
Add the chopped Coriander leaves and Curry leaves to it.
Add required Salt to it. Mix it well. Turn off the flame. Cool it for few seconds.
Squeeze the lemon over it. Mix it well. Serve hot.
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