Ingredients

• 1 - Eggplant (big and chopped)
• 1 cup - Toor dal
• 1 - Onion (chopped)
• 1- Tomato (chopped)
• 1 tsp - Ginger garlic paste
• 1 tsp - Coriander powder
• 1 tsp - Sambar powder
• 1/4 tsp - Turmeric powder
• 1/2 tsp - Garam masala powder
• 1 tsp - Mustard seeds, urad dal
• 2 - Dry red chillies
• 1 Cinnamon stick
• Salt
• Oil
• Curry leaves
• To Grind:
• 1 tsp - Fennel seeds
• 2 tbsp - Grated coconut

How to Make Eggplant Paruppu Curry

• Grind fennel seeds and grated coconut into a fine paste.
• Pressure cook the toor dal with ginger garlic paste and turmeric powder and keep aside.
• Heat 1 tsp of oil in a Kadai.
• Add mustard seeds, urad dal, dry red chillies and cinnamon stick and let it fry for a minute.
• Add chopped onions, curry leaves, chopped tomatoes and saute until the tomato turns mushy.
• Add the chopped eggplant and saute for a few minutes.
• Add the cooked dal along with coriander powder, sambar powder, garam masala powder and salt and let it boil.
• Add the ground paste, close the lid and cook until the veggie is well cooked.
• Serve hot with rice.
• Recipe courtesy: Priya Easy N Tasty Recipes