Daal Vangi

Time 20 min

Ingredients

Egg plant 4-5 medium size

Pigeon peas /Tur daal 1/2 cup

Finely chopped onion 1 big size

Red chili powder / Kolhapuri masala 1.5 tsp

Dry coconut powder 1 tsp

Turmeric powder 1/4 tsp

Cumin seeds 1/2 tsp

Amchur powder 2-3 pinch

Water 2 tbsp

Oil 3 tsp

Salt to taste

Method

Soak tur daal for 2-3 hrs. 

Clean egg plants. Make 1 cut at center so that egg plant get divided into 2 parts. U can make  four separate parts or just two parts. Keep egg plants in water. Keep it aside.

Heat oil in pan, add cumin seeds after it crackles add onion  saute till onion turns golden brown. Then add red chili powder/kolhapuri masala, coconut powder, turmeric powder, fry for 3-4 min. Then add egg plants. Then add 2 tbsp water, amchur powder and salt. Mix well. Cook covering lid till egg plant and tur daal turns tender. Or you can pressure cook for just one whistle and release pressure immediately otherwise it will get overcooked. Serve with bhakari or chapati.