An irresistible, spicy South Indian dish.
Roast bengal gram, coriander seeds and red chilli. Add coconut and continue to roast for a minute. Grind to a smooth paste and keep aside. Cut onions finely and slit brinjals into four. Heat oil in a heavy bottom kadai. Splutter mustard seeds. Empty onions, cook for two minutes and then add brinjals. Fry for another two minutes, add tamarind and cook well. This can be mixed with rice and served.