Brinjal uppucharu(Katharikai uppu charu)

A spicy gravy which goes well with breakfasts. Can also be served as a part of the lunch.

Ingredients :

• Brinjal – 1/4 kg
• Bengal gram dal – 1 tea spoon
• Urad dal – 1 tea spoon
• Pepper – 1/2 tea spoon
• Chillies (red) – 4-5
• Coriander seeds – 1 tea spoon
• Asafoetida – a pinch
• Fenu greek seeds- 1/2 tea spoon
• Grated coconut -2 tablespoons
• Oil – 1 tablespoon
• Tamarind – small lemon sized(soaked in water)
• Salt to taste
• Turmeric powder – 1 tea spoon

For seasoning

• Mustard seeds – 1 tea spoon

For garnishing

• A few curry leaves

Method

1. Dry roast bengal gram dal, urad dal, fenugreek, pepper, asafoetida, chillies, coriander seeds till golden
2. Add  grated coconut and fry for 1 more minute till the coconut becomes golden.
3. Slit brinjal into four (as we do for stuffing). Heat oil in a kadai. Add the seasoning. After the mustard splutters, add the slit brinjal, add salt and turmeric powder.
4. Soak the tamarind in warm water and squeeze the pulp adding 1 and1/2 cup water. While the brinjals are half cooked add the tamarind pulp to it.
5. Allow to simmer till the brinjal is fully cooked. Now add the powder to it and boil it for two seconds.
6. Garnish it with curry leaves.
7. Transfer to a serving bowl and serve hot with white rice or chappatis.

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