Sunday, December 9, 2012,11:39 PM by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Put the aubergines and potatoes in a pan. Add enough water and cook uncovered for few minutes, till vegetables are tender.
  • Peel the aubergines and potatoes and mash them. Set aside.
  • The Tempering: Put the oil in a pan over medium heat. When the oil is hot, add the tempering ingredients.
  • Fry over medium heat, till mustard seeds splutter and the dhal is golden.
  • Immediately add the onions, tomatoes and green chilies and sauté, till onions are soft.
  • Add the mashed aubergines and potatoes. Stir till the mixture is well blended. Mix in the tamarind paste and adjust seasoning with salt.
  • Pour in warm water and stir till it comes to a boil. Add coriander leaves and simmer over low heat for 5-7 minutes, stirring occasionally. Transfer to a serving bowl and serve.



  • 350 grams chopped aubergines
  • 100 grams quartered potatoes, kept unpeeled
  • 100 grams finely chopped onions
  • 70 grams chopped tomatoes
  • Green chilies to taste, halved
  • ½ teaspoon tamarind paste
  • Salt, to taste
  • 25 grams chopped fresh coriander leaves


  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dhal
  • 1 tablespoon Cooking oil
  • ¼ teaspoon asafetida powder
  • Few curry leaves
  • 1 Dried red chili

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