Katirikkai Thogyal

Directions

Wrap eggplant in foil nicely and keep inside a 400℉ (200℃) oven for about 45 minutes or until soft.

Cool and peel off skin. Drain of any juices.

Chop into large bits.

Fry dal, red chillies and hing in oil until brown.

Drop into a blender, add tamarind, salt and some of the eggplant.

Run the blender on low speed until coarsely blended.

Add remaining eggplant and whir for one minute.

Scrape out and serve.