Eggplant Rasavangi

Directions

For the Dal

1. Add dal and water to Instant Pot or pressure cook and cook lentils under pressure for 8 minutes. Let steam release manually. Remove lid. Set aside until ready to add to eggplant.

Coconut Paste

1. Heat oil in a small frying pan and add coriander seeds, red chilies and pinch of asafoetida and sauté for 2 minutes. Place into a jar fitted for the blender. Add coconut and add enough water to grind to a smooth paste. Set aside.

To make eggplant

1. Heat ghee in a large saucepan and add the mustard seeds, green chili and curry leaves.

2. When mustard seeds sputter, add the chopped tomato and quartered eggplant. Now add all the spices, tamarind and salt and cook over low heat until the eggplant is soft.

3. Now add the cooked lentils that you set aside and add the coconut paste. Stir to combine and simmer for a couple of minutes.

4. Garnish with chopped cilantro. Serve with hot rice.