Prep: 12 mins
Cook: 30 mins
Number of Portions: 4

Ingredients

  • Oil – 4 tbsp
  • Mustard Seeds – 2 tsp
  • Cumin – 1 tsp
  • Curry leaves – handful
  • Turmeric – 3/4 tsp
  • Coriander powder – 2 tbsp
  • Tomato chopped – 1/2 cup
  • Toor Dal (boiled) – 2 cups
  • Baby Brinjal – 2 nos
  • Asafoetida – 1/2 tsp
  • Fenugreek (methi) – 1/2 tsp
  • Dry red chilly – 2 nos
  • Pearl Onions – 15 nos
  • Chilly powder – 1 1/2 tsp
  • Tamarind water – 1/2 cup
  • Salt – to taste
  • Drumstick (muringakkai) – 1 stick
  • Ash gourd Diced (petha) – 1/2 cup

Method

  • Slice the pearl onions & peel and dice drumsticks, cut quarters of baby brinjal.
  • In a deep vessel heat oil and add hing.
  • Now add methi seeds, mustard seeds, cumin and dry red chilly.
  • Saute till chilly turns colour.
  • Add curry leaves and sliced pearl onions.
  • Cook for a minute.
  • Add turmeric, chilly powder and coriander powder.
  • Saute and add tamarind water.
  • Cook till it reduces.
  • Now add chopped tomatoes and salt.
  • Cook till tomatoes get mashy.
  • Now add boiled toor dal and get it to a boil.
  • Once it boils lower heat and drop in drumsticks, brinjal and petha.
  • Cover add cook for 15 mins
  • Check for salt.
  • Consistency should be thin and pouring, serve hot.