1/10 inch asafoetida 1 big eggplant 4 red chilies 1 tsp. tamarind (paste) 4 Tbsp. urad dhal 1/8 Coconut (grated) 2 1/2 Tbsp. oil salt to taste
Fry asafoetida, red chilies, urad dhal in 1/2 tablespoon oil until golden brown and keep it aside. Peel the skin off of the eggplant and cut it into thin pieces. Saute pieces of eggplant in 2 tablespoons of oil in a saucepan until they are well cooked. In a blender grind sauteed (cooled) eggplant, asafoetida and red chilies with tamarind extract and coconut. When they are half ground, add sauteed dhal also into the blender to be ground into a coarse paste. Add salt. Keep it in the refrigerator. Goes well with any kind of rice.