After a really long i decided to peek in to my space which was my most cherished until i landed in India. Once i landed in India, too many things cramped my "cherished " list and alas i failed to prioritize it and it speaks for my absence from the blogospere . Hmm..life in India obviously not the same as in US. It is more enriched by maids and their fuss, drivers and their demands, relatives and their rights and last but not the least the infections and the medications. But after all you are in your mother land and you are not left to cry alone . We are slowly sinking in to the feel and accepting the fact that we are not going back. Not going back would mean no more cherrios , no mac n cheese, no Stromboli, no special k bars,no kawan parathas....the list can go on and on.....I know, i was coming to that.....My friends back in the US would definitely be a miss in my life out here. I had those lovely people in my community with whom i have had these wonderful Girls meet. How can i forget my neighbor P and her lovely coffee! How can i not miss T and her watermelon juice....The 3 sportsmen who adorned the tennis court to gossip!!!! I wish i could go on and on...
Coming to the recipe, it is one from my drafts .It is simple one with easily available ingredients. It is definitely a crowd pleaser too. Goes well rice and rotis as well!
Ingredients
egg plant cubbed-1 pound
cilantro chopped-2 cups
red chillies -3 -4nos
urad dhal-2 tsp
oil-4 tsps
mustard- 1/4 tsp
jeera -1/4 tsp
tamarind-1'' piece
hing-1/4 tsp
salt to taste
Method
In a kadai add 2 tsp of oil and add the urad dhal ,red chillies, cilantro and the tamarind one after the other and lightly fry it. After it cools down puree it and keep aside. Now add 2 tsps of oil in the kadai and season it with mustard , jeera and hing.Now add the eggplant and sauté it till cooked. Sprinkle water if necessary. Now mix in the puree and salt according to taste. Mix everything in and let it cook for a minute or so and put off the stove. Keep it to a semi gravy consistency.
