Kathirikai bonda puli kootu | Brinjal/Eggplant Urad dal bonda tamarind curry

Cuisine Style: Tamil Nadu, South India | Cooking Time: 20 minutes | To Serve: 4 | Take with: Rice | Type: Kootu, Dry curry

Ingredients

• Kathirikai [Brinjal or eggplant] – 5 [slice lenthwise]
• Tamarind – Small gooseberry [nelikkai] size [Soak tamarind in ¼ cup of warm water, squeeze, filter & extract tamarind puree/water]
• Toor dal – 2 tbsp
• Bengal gram – 1 tbsp
• Turmeric powder – ¼ tsp
• Asafetida a pinch
• Salt to taste
• Oil – 3 tbsp
• Water as needed.

For roasting & grinding [Ingredients & Method]

• Coriander seeds – ½ tbsp
• Dry red chilli – 2
• Coconut – 2 tbsp [grated]
• Heat 1 tbsp oil in a pan then roast above ingredients & grind to fine or coarse powder.

For seasoning

• Urad dal – ½ tbsp
• Bengal gram – ½ tbsp
• Curry leaves – 1 spring
• Mustard seeds – 1 tbsp

For Making bonda [Ingredients & Method]

• Urad dal – ¼ cup [5 tbsp]
• Salt to taste
• Oil – ¼ ltr
• Wash & soak urad dal for 2 hours then grind with salt. [Don’t add water while grind]. Then shape small balls.
• Heat oil in a pan then deep-fry till golden brown [In medium hot oil].

Method

• Wash & boil toor dal & Bengal gram in a pressure cooker for 4 whistles.
• Boil eggplant with turmeric & salt added water till soft. In the same pan add tamarind water mix well.
• Add asafetida, salt, boiled toor dal & Bengal gram mixture, freshly ground powder, jaggery mix well & let it boil.
• Heat oil in a pan then seasoning with mustard seeds, Bengal gram, urad dal & curry leaves.
• When boiling add fried bondas mix well & cut off heat. Then add seasoned ingredients & serve hot with rice

Brinjal bonda tamarind curry