1 eggplant 1/2 tsp. urad dhal 1 c. yogurt 2 tsp. hot green pepper (chopped) 1/4 tsp. salt 1 Tbsp. onion (chopped) 1 Tbsp. oil 1 Tbsp. coriander leaves 1/2 tsp. mustard seeds (chopped)
Preheat oven to "broil" .Place split eggplant in an aluminum tray and leave it inside the oven for 40 minutes. Remove the eggplant from the oven and peel off the skin. Mash eggplant well with hand and mix it with yogurt and salt. In a saucepan, saute urad dhal and mustard seeds in oil. When mustard seeds crack, add the chopped onion and pepper. When onion turns into golden a color, dump the eggplant mixture into it. Add the coriander leaves also. Stir well and remove from heat. Goes well with plain rice, idli and dosai.