Chidambaram brinjal masala recipe

INGREDIENTS:

1. Brinjal (egg plan) - 1/4 kilogram
2. Shallot (sambar onion) - 50 grams
3. Tamarind - 1 lemon size
4. Salt - as needed.
5. ----------------------------
6. -- For tempering --
7. -----------------------------
8. Oil - as needed
9. Mustard seed - 1/2 teaspoon (tsp.)
10. Dry chili - 2
11. Split black gram - 1 teaspoon (tsp.)
12. Split bengal gram - 1 teaspoon (tsp.)
13. Curry leaf - 10 count
14. -----------------------------------
15. --- For making powder --
16. ----------------------------------
17. Dry chili - 6
18. Coriander seed - 1 tablespoon (tbsp.)
19. Split bengal gram - 2 tablespoon (tbsp.)
20. Split black gram - 2 tablespoon (tbsp.)
21. Oil - little

PREPARATION:

1. Cut brinjal (egg plant) into 4 vertical pieces. Chop shallot (sambar onion) into pieces.
2. Soak tamarind in water and take a thick juice.
3. Roast all the ingredients under the section "--For making powder--" with little oil and cool it down to room temperature and keep it aside.
4. In the same pan Heat oil in pan. add brinjal , shallot (sambar onion) and sauté until they are sautéed (cooked) and keep it aside and cool down to room temperature.
5. Grind the brinjal and roasted ingredients coarsely in a mixer (blender) separately.
6. Heat oil in a pan. add mustard seed once it splatted add dry chili, split black gram, split bengal gram, curry leaf and sauté until the curry leaves stop splattering.
7. Now add the ground brinjal, roasted powder and mix well.
8. Now add the tamarind juice and bring to boil. Boil until the raw smell is gone and serve.

NOTES:

1. Goes well with idli, dosai, chapathi.