Kathirikai bonda puli kootu
- 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 [Ingredients & Method]
- 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.
- Urad dal – ½ tbsp
- Bengal gram – ½ tbsp
- Curry leaves – 1 spring
- Mustard seeds – 1 tbsp
- For Making bonda [Ingredients & Method]
- 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].
- 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
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