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Katirikkai Thogyal

1 Bhima eggplant
3 ts Urad dal
3 Red chillies
Hing
1/2 tb Tamarind paste
Salt; to taste
Oil; to fry dal

Wrap eggplant in foil nicely and keep inside a 400 F oven for about 45 minutes or until soft. Alternately you could broil it over a gas flame till it gets evenly charred. Cool and peel off skin. Drain of any juices. Chop into large bits.

Fry dal, red chillies and hing in oil till brown. Drop into a blender, add tamarind, salt and some of the eggplant. Run the blender on low speed till coarsely blended. Add remaining eggplant and whir for one minute. Scrape out and serve.

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