• One Bhima eggplant
  
• 3 tspns urad dal
  
• 3-4 red chillies
  
• a litle asafoetida
  
• 1/2 tablespoon tamarind paste
  
• salt to taste
  
• oil to fry dal
  

1. Wrap eggplant in foil nicely and keep inside a 400 deg
oven for about 45 mins 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.

2. Fry dal, red chillies and asafoetida 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.

3. Other Thogyals/Chutneys

Substitute lightly sauteed onion/zuchini/canadian (hot
house) cucumber in above recipe for a variety.