May 06, 2014


Brinjals - 250 gms
Black Channa - 100 gms
Tamarind - 50 gms
Salt to taste
Turmeric - 1/2 tsp

For Spice Paste:
Coconut - 1/2
Channa dal - 3 tbsp 
Urad dal - 2 tbsp
Coriander seeds - 1 tsp
Red chillies - 5-6

For Talimpu:
Oil - 50 gms
Mustard seeds - 1/2 tsp
Red chillies - 2
Curry leaves - few


  • Soak black channa overnight. Boil them in salt water till tender.
  • Dry roast channa dal, urad dal, red chillies and coriander seeds, cool and grind along with grated coconut to make paste.
  • Soak tamarind in hot water and extract juice from it.
  • Heat oil in kadai, add broken red chillies, mustard and curry leaves. Fry till mustard crackles.
  • Add chopped brinjal, salt and turmeric. Cook till pieces are tender.
  • Add boiled channa, ground paste and tamarind juice.
  • Cook till the water absorbs and the curry is almost dry.
  • Serve with rice.
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