Baingan Kuruma

Cook both the dals and mash them well.

Heat oil in a pan or a kadai.

Saute the brinjal pieces and keep it aside.

Saute the sliced onions followed by the ginger-garlic paste.

Add turmeric powder, coriander powder and chilly powder and sautT well.

Add the cooked dal mixture and mix well.

Add tomatoes and green chillies.

Add tamarind pulp and allow it to boil.

Grind together poppy seeds and grated coconut into a smooth paste.

Add the above ground mixture into the boiling gravy.

Allow it to boil again.

Add the sautTed brinjal pieces and salt and mix well.

Cook for another 5 v 7 mins.

Remove from the flame.

Garnish with coriander leaves and curry leaves.