Brinjal Potato

How to Prepare

1. Wash and chop 10 medium brinjals and 10 medium potatoes into small cubes.
2. Pressure cook 2 cups of toor dal with 6 cups of water and a pinch of turmeric for 3 whistles.
3. In a blender, grind 1.5 cups of grated coconut
4. 6 dried red chilies, and 3 tablespoons of cumin seeds with a little water to make a smooth paste.
5. In a large pot, heat 5 tablespoons of oil and add 2.5 teaspoons of mustard seeds. Once they splutter, add 5 teaspoons of urad dal and a pinch of asafoetida.
6. Add the chopped brinjal and potato to the pot, along with 2.5 teaspoons of turmeric powder and salt to taste. Mix well.
7. Pour in 5 cups of water, cover, and cook until the vegetables are tender (about 10-12 minutes).
8. Add the cooked toor dal and the ground coconut paste to the pot. Stir well to combine.
9. Adjust the consistency by adding water if needed, and let it simmer for 5-7 minutes on low heat.
10. Garnish with chopped coriander leaves and serve hot with rice or roti.