5 dry red chillies 2 tablespoons coriander seeds 1 tablespoon chana dal 1/2 tablespoon urad dal 1 teaspoon cumin seeds 4 cloves 1 stick cinnamon 1 tablespoon dry coconut
1 cup cooked rice, cooled 1 onion, sliced 250 grams brinjal, diced 1/4 cup roasted peanuts 3 tablespoons vegetable oil 2 green chillies, slit 1 tablespoon tamarind paste 1 teaspoon mustard seeds 6-7 curry leaves 1 tablespoon chana dal 2 tablespoon urad dal Salt, to taste
For the spice blend, toast the chana dal and urad dal in a dry hot pan until aromatic.
Set aside, toast the remaining ingredients similarly and let everything cool completely.
Grind into a fine powder and set aside.
Heat the vegetable oil in a pan and temper the chana dal, urad dal and mustard seeds.
Add the curry leaves to let it splutter, before adding the green chillies and onion.
Saute for 4-5 minutes, until lightly browned, before adding the diced brinjal.