Quick and easy Eggplant Dip

These days I have been spending most of my time in the kitchen creating food and hunting for appropriate names to christen them. My wife is on her 8th month. Yes we are expecting our second child. Unlike the first pregnancy where Ratna spent her prenatal stages at her maternal home, this time its our home where she will be delivering the baby. So cooking also comes under my jurisdiction apart from meeting her routine demands. Believe me its fun!!! first of all both of my folks are compelled to eat what I cook and I too face a rigorous challenge of inventing new recipes.

Here is one which I would love to share. It is like the regular baingan barta. But this is more refined and not rustic. It is a blend of both south and north. But it can be cooked in a jiffy!!

Ingredients

Brinjal/ Eggplant/ Aubergines - 1 1/2 cup (cap removed, washed and cut into cubes)
Onion - 2 medium size (roughly chopped)
Tomato - 2 medium size (chopped)
Dried Red Chillies - 4 - 6 (depends)
Ginger - 1 small piece (remember too much ginger will create a strong flavor)
Tamarind extract - 1 tablespoon (instead you can add lemon juice)
Urad Dal (black gram or Ulundu in Tamil) - 2 tablespoon
Asafoetida (Hing) - a pinch
Oil - 4 teaspoons
Curry leaves - 8 - 10 leaves
Salt - to taste

Preparation

1. Heat oil in a frying pan.
2. Add hing and Urad dal. Fry till the dal turns golden brown.
3. Then add ginger and chillies. Stir fry for few seconds and add the onions, brinjal, tomatoes and the curry leaves immediately. Stir fry till the brinjal and tomatoes becomes slightly mushy.
4. Add the tamarind paste and salt. Adjust the seasoning and cook for 2 to 3 minutes covered with the lid.
5. Remove from fire. Uncover and give a good stir. Let it stand for sometime
6. Now grind the mixture to a coarse paste in a blender and serve it garnished with coriander leaves.

Serving tips:

1. This goes well with chappatis, roti
2. To serve with dosa or idli add a splash of water along with few drops of sesame oil

It just requires 10 minutes to cook this simple recipe. I am sure you would love to try it. So happy cooking to all. I will be back in a jiffy with another recipe. Take care. Bye