Kathirikkai kadalai paruppu koottu

Brinjal curry with channa dal masala, eggplant Bengal gram curry.

This curry made with mashed bengal gram (channa dal) and brinjal is quite common in Southern Tamilnadu weddings. This koottu can be prepared more like a dal or like a thick curry (as I have shown in photo) and both ways it tastes good.

Ingredients :
Brinjal - 200 gm
channa dal (kadalai paruppu) - 1/2 cup
tamarind - small amla size
coconut oil - 1 tsp
mustard - 1/2 tsp
hing - a pinch
curry leaf - 1 sprig
turmeric powder - 1/4 tsp

To fry and grind:
coconut oil - 1 tsp
channa dal - 2 tbsp
coconut - 3 tbsp
cumin - 1 tsp
dry red chilly - 4
coriander seeds - 2 tbsp

Method:
Fry the items given one by one and let cool.
Grind to a  fine paste. Keep aside.

Take channa dal, chopped brinjal with turmeric powder, 2 cups water and cook completely (using pressure cooker or stove top).
Add the tamarind extract, salt,  masala paste prepared and bring to a boil. Cook till raw smell goes.

Heat 1 tsp coconut oil in a wok. Add mustard and after it crackles add curry leaves, hing and pour over the dhal. (Some times I add onion also while tempering, which is not common for this recipe). Switch off.

Brinjal dal curry is ready!

Serving suggestions:
Serve as side dish with rice or chapati.