A popular south Indian curry that is perfect for breakfast or even a special occasion and so delicious served with steaming idlis or pongal. This simple version using Aubergines is easy to cook for a midweek meal and perfect with plain rice. I prefer cooking it with ghee although you can leave it out for a vegan friendly option. Any vegetables work well in this recipe instead of aubergines too.
Heat oil in a heavy bottom large sauce pan over a medium heat. Add mustard seeds, urad dal, channa dal, curry leaves and asafoetida
Fry for a few seconds and add onions continue to stir and soften onions for 5 minutes. Add the green chillies, tomatoes and continue to cook for 6-8 minutes as they begin to soften
Add moong dal and diced aubergines; fry for a minute. Add turmeric powder and mix well
Add water, tamarind paste and season to taste. Simmer over a low heat for 25-30 minutes with a lid on. Stir halfway through cooking. Serve warm with rice or idlis