Ingredients:
Pigeon Peas Split 2 cup
Brinjal (chopped) 1 cup
Bottle Gourd (chopped) 1 cup
Onion 1
Tomatoes 2
Ginger Garlic Paste 2 tsp
Turmeric ½ tsp
Red Chili Powder 1-1/2 tsp
Asafoetida 1 pinch
Fennel Seeds 1 tsp
Mustard Seeds 1 tsp
Salt 1-1/2 tsp
Tamarind Pulp ½ cup
Jaggery 1 tbsp
For Tempering :
Button Red Chilies 6
Curry Leaves 6
Cumin Seeds ½ tsp
Garlic Cloves 2 bulb
Oil ½ cup
Method:
• In a pan, add boiled Pigeon Peas Split , chopped brinjal,chopped bottle gourd, salt, red chilies, turmeric,fennel seeds, asafetida 1 pinch, mustad seeds, ginger garlic paste, onion, tomatoes, cover it and cook on low flame.
• When vegetables are tender mix pigeon peas split and add tamarind pulb.
• After this, in a pan, heat oil add cumin seeds, curry leaves, button red chilies, garlic cloves and fry.
• Then add tempering in daal.