Eggplant pitlai

Ingredients:
1 1/2 cup cooked toor dal
1 medium-sized eggplant cubed
1 tbsp chana da
1 tbsp coriander seeds
3 whole red chilies
1 tbsp grated coconut
1  gooseberry-sized tamarind
1/4 tsp turmeric
1 tbsp oil
1 tsp jaggery
1 tbsp cilantro chopped
1 pinch of asafoetida
1/2 tsp mustard seeds
4 curry leaves
Salt to taste

Method:
In a deep saucepan fry the chana dal, coriander seeds, and red chilies. When slightly toasted add the coconut and once it turns golden, remove it and grind with cilantro to make into a smooth paste.
Soak the tamarind in warm water and squeeze out the juice. Put oil in the pan and add mustard seeds and curry leaves. Once the mustard pops add the cubed eggplant and sauté, then add turmeric. Sauté for a while then add the tamarind water, salt and jaggery. Allow eggplant to cook. Add the grounded paste and cooked dal and let it boil for 2 minutes.
Serve with rice or chapati.