As I find Aubergines difficult to get at all times I usually do it with brinjals but it never used to satisfy my taste buds. Off late I’m finding so many of them in the upscale vegetable super markets and my joy knew no bounds. Also I’m using the Clay pot that my MIL gave me which I’m putting to maximum use now-a-days. I have shifted to cooking in traditional vessels and I’m loving it. All my non-stick wares and neatly packed and put away. This dal is so comforting and very easy to prepare too when you are hard pressed for time. It is our family’s favorite. Do try it out and I promise that you will not be disappointed.
Aubergine / Brinjal
|Red Chilli powder||1 tsp|
|Turmeric powder||1/4 tsp|
|Tamarind||1 marble size|
|Mustard seeds||1/2 tsp|
|Whole dry red chillies||2|
|Crushed galic pods||6 – 8|
Transfer to a serving bowl. Add this to hot steaming rice to which a dash of ghee has been added and enjoy this simple and comforting “Vankayya Bhajji” for lunch anytime.
If you are unable to get hold of Aubergines, You can also do this with the usual brinjals but make sure you choose tender ones as they don’t have much seeds.
You won’t get the same result if you use a blender.
Use your judgment as all 3 forms of chillies have been used.
Mash them all while it is still hot as it will be difficult once it cools down.
Add salt only after you have mashed roughly and not before pressure cooking.