STEP 1.Roughly pound 3 green chillies, 3 cloves garlic, 2 tbsp dry coconut (kopra), ½ tsp cumin seeds. Keep aside.
STEP 1.Cut the small eggplant into quarters. Discard damaged parts.put cut brinjal in a bowl of water to avoid discolouration.
STEP 1.In a preheated pan add 1 tsp oil, ½ tsp mustard seeds and allow to crackle. Then add the roughly pounded masala and stir for a few seconds.
STEP 1.Then add 2 sprigs curry leaf and the cut brinjal. Add salt to taste and to soften the eggplant while cooking. Stir well.
STEP 1.Cover the pan and turn the heat to low for 5 to 10 minutes till the eggplant cooks soft and roasted. Stir intermittently. Sprinkle water if required.
STEP 1.At this stage remove the cover and add 1tsp maharashtrian goda masala, ¼ tsp turmeric (haldi) powder. Stir to mix well.
STEP 1.Next add 1 cup cooked toor dal and give it a stir.
STEP 1.Then add 2 pieces of soaked kokum (malabar tamarind), 1 tbsp jaggery. Simmer the dal for 5 to 10 minutes. Stir well to dissolve the jaggery and for the flavour of the kokum to mix with the dal vangi. Check for salt and seasoning and adjust accordingly.
calories per serving
20 g Fat48 g Protein132 g Carbs31 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment