Ingredients

• 1 cup - toor dal
• 4 - eggplants
• 1 tsp - coriander seeds
• 1 tsp - urad dal
• 1 tsp - channa dal
• 1 tsp - coconut
• 4 - green chillies
• A pinch - turmeric powder
• A pinch -asafoetida
• Salt - to taste
• 1 tsp - Oil
• 1/2 tsp - mustard seeds
• 1/2 tsp - cumin seeds
• A few - curry leaves
• A few - coriander leaves

How to Make Brinjal stew

• Pressure cook toor dal and eggplant pieces for 3 whistles.
• Meanwhile, dry roast coriander seeds, urad dal, channa dal and grind into a paste along with coconut and green chillies and keep aside.
• Mash the brinjal dal mixture with a fork to get a smooth texture.
• Heat oil in a pan and add mustard seeds.
• When they crackle, add cumin seeds, curry leaves and fry well.
• Add cooked dal, ground paste and mix well.
• Add turmeric, asafoetida, salt and mix well again.
• Simmer for few mins.
• Garnish with coriander and serve.
• Recipe courtesy: Trendy Relish