250g eggplants, cut into 1" long pieces
6 green chilies
100g Bengal gram
50g onions, chopped
5 sprigs curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp coriander seeds
A small piece of ginger
A pinch of turmeric
Salt to taste
50g oil
15g black gram
4 red chilies

Eggplant & Bengal Gram Curry

1. Wash the Bengal gram and soak in water for few hours. Add coriander seeds, green chilies, ginger, cumin seeds, onions, salt to the Bengal gram and blend to a fine paste.
2. Heat oil in a wide pan and fry mustard seeds, red chilies, Black gram, curry leaves for a while. Also add eggplant pieces and cook by covering with a lid.
3. When the eggplants are half cooked, add the Bengal gram paste and mix well. Cook for another 10 minutes.
4. When the eggplants are cooked well and the Bengal gram paste gets separated, remove from heat and serve with hot rice.