Big brinjal 1
Urad dal 2 tbsp
Dried Red chillies 3 or 4
Asafotida ¼ tsp
Tamarind 1 ball (size of a marble)
Salt 1 tsp
Mustard seeds 1tsp
Oil 1 tbsp
Soak the tamarind scale in warm water for about 10 minutes.
Smear the surface of the washed and dried brinjal with a few drops of oil and grill it on a hot flame. Pierce a skewer through the brinjal for easy handling. Keep rotating the brinjal over the flame till all sides are uniformly done and the skin looks charred and cracks up. Takes about 5 to 7 minutes for smoking. Remove the skin and wash off the sticking pieces. Mash up coarsely afte removing the stalk and let it cool to room temperature.
While the brinjal is cooling heat ½ spoon of oil in frying pan and roast the chillies on a low flame till the aroma starts coming. Add t he urad dal and roast further till the dal turns golden brown. Add asafotida to the roasted dal.
Add all the ingredients into the blender and grind to a smooth paste that is slightly coarse in texture.
Goes well with Chapathis/rice.
If you like coconut, you can add 2 tbsp of grated coconut to the mix while grinding.