Kathirikai bonda puli kootu

 

Ingredients

    Kathirikai [Brinjal or eggplant] – 5 [slice lenthwise]
    Tamarind – Small gooseberry [nelikkai] size [Soak tamarind in ¼ cup of warm water, squeeze, filter & extract tamarind puree/water]
    Toor dal – 2 tbsp
    Bengal gram – 1 tbsp
    Turmeric powder – ¼ tsp
    Asafetida a pinch
    Salt to taste
    Oil – 3 tbsp
    Water as needed.

For roasting & grinding

    Coriander seeds – ½ tbsp
    Dry red chilli – 2
    Coconut – 2 tbsp [grated]
    Heat 1 tbsp oil in a pan then roast above ingredients & grind to fine or coarse powder.

For seasoning

    Urad dal – ½ tbsp
    Bengal gram – ½ tbsp
    Curry leaves – 1 spring
    Mustard seeds – 1 tbsp

For Making bonda

    Urad dal – ¼ cup [5 tbsp]
    Salt to taste
    Oil – ¼ ltr
    Wash & soak urad dal for 2 hours then grind with salt. [Don’t add water while grind]. Then shape small balls.
    Heat oil in a pan then deep-fry till golden brown [In medium hot oil].

Method

    Wash & boil toor dal & Bengal gram in a pressure cooker for 4 whistles.
    Boil eggplant with turmeric & salt added water till soft. In the same pan add tamarind water mix well.
    Add asafetida, salt, boiled toor dal & Bengal gram mixture, freshly ground powder, jaggery mix well & let it boil.
    Heat oil in a pan then seasoning with mustard seeds, Bengal gram, urad dal & curry leaves.
    When boiling add fried bondas mix well & cut off heat. Then add seasoned ingredients & serve hot with rice