This is a simple vegetable curry which goes well with rice as well as phulkas.
¼ cup channa dal,
¼ cup arhar dal,
4 small brinjals,
4 green chillies,
½ tsp ginger-garlic paste,
¼ tsp turmeric powder,
1 ½ tsp chilli powder,
2 tsp coriander powder,
1 cup grated coconut,
2 tsp tamarind paste,
1 ½ tsp poppy seeds,
Coriander and curry leaves as required,
Salt to taste,
Water and oil as required
Cook both the dals well and mash them.
Chop the brinjal into 1 inch pieces. Chop the onions and tomatoes finely.
Grind the coconut and poppy seeds into a fine paste.
Heat about 2 tbsp oil and add the brinjal chunks and fry on a low flame till almost cooked. Keep aside.
Heat some more oil and add the onions, when the onions turn pink in colour, add the ginger-garlic paste and sauté for a minute. Next add the turmeric powder, chilli powder and coriander powder. Fry for a minute. Now add the cooked dal, tomato, slit green chillies and tamarind paste. Let this mixture come to a boil and then add the coconut-poppy seed paste and cook for about 2 minutes. Now add the salt and fried brinjal and cook for 5 minutes. Finally add the curry leaves. Garnish with coriander leaves and serve with plain rice or phulkas.