Rongi Baingan Masala

Rongi Baingan Masala

Servings - 2 - 3

INGREDIENTS

Black eye peas - 200 grams

Water - 500 milliliters

Oil - 30 milliliters

Cumin -  teaspoon

Onions - 130 grams

Ginger - 1 teaspoon

Garlic - 1 teaspoon

Tomato - 130 grams

Turmeric - 1/4 teaspoon

Red chili - 1/4 teaspoon

Salt - 1 teaspoon

Red chilli paste - 1 teaspoon

Garam masala - 1 teaspoon

Coriander powder - 1 teaspoon

Water - 200 milliliters

Eggplant - 100 grams

Coriander - 1 teaspoon

PREPARATION

1. In a bowl, add 200 grams black eye peas, 500 milliliters water and soak for 30 minutes.
2. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin and stir well.
3. Then, add 130 grams onions and fry till translucent or until it turns golden brown in color.
4. Add 1 teaspoon ginger, 1 teaspoon garlic and mix it well.
5. Now, add 130 grams tomato and mix it again.
6. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
7. Add 1/4 teaspoon turmeric and stir well.
8. Add 1/4 teaspoon red chili, 1 teaspoon salt, 1 teaspoon red chilli paste, 1 teaspoon garam masala, 1 teaspoon coriander powder and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Then, add 200 milliliters water and mix it well.
11. Bring it to a boil.
12. Now, add the soaked dal in it and mix it well.
13. Cook for 8  10 min Utes on medium heat.
14. Add 100 grams eggplant and mix it well.
15. Cover it with lid and cook for about 20 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 1 teaspoon coriander and mix it well.
18. Cook for 3 - 5 minutes on medium heat.
19. Remove it from heat.
20. Garnish with coriander.
21. Serve hot.