3 teaspoons bengal gram
3 1/2 teaspoons split horse beans
2 1/2 teaspoons coriander seeds
6 dry red chillies
1/2 teaspoon mustard seeds
one tamarind, medium lemon-sized ball
1 tablespoon grated coconut (fresh or dry)
1 teaspoon groundnut oil
salt to taste
1/2 teaspoon turmeric
1/2 teaspoon asafetida
1 1/2 teaspoons pulses
Here is another South-Indian delicacy for you.
Wash brinjals and chop into small 3/4" pieces.
Soak tamarind in 3 cups of water for 10 minutes and then squeeze and crush and filter the tamarind water and cook the brinjals in the tamarind water.
Add water depending on the thickness of the gravy you want.
Till then, take bengal gram, split horse beans (leave 1/2 a teaspoon aside), red chillies, and coriander seeds and roast them in oil till light brown and if coconut is dry, roast it also or else use as fresh and then coarsely grind these using water.
Cook pulses. Add all these to the brinjals once the brinjals are cooked.
Add salt, asafetida, and turmeric to this. Simmer for five more minutes.In another frying pan, heat oil and add mustard seeds and 1/2 tsp of split horse beans and heat till mustard seeds crackle and the split horse beans turn light brown, and add this to the simmering 'brinjals in gravy' .
It’s ready to serve with rice, chapattis, bread, buns, etc.