INGREDIANTS :

1/4 cup whole Bengal gram (black chana)
1/4 cup whole green gram (green moong)
1/4 cup black-eyed beans (chowli dal)
1/4 cup moth beans (matki)
1/4 cup dried peas (suka vatana)
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
4 small round red chillies (boriya)
1 teaspoon green chilli-ginger paste
1/2 teaspoon tamarind pulp (imli)
1 tablespoon jaggery pulp (gur)
2 tablespoons oil
salt ot taste

HOW TO MAKE ALOO BAIGAN:

• Wash the pulses and soak them in water overnight.

• Next day, drain and pressure cook the pulses in 2 cups of water.

• Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida and stir for a while.

• Add the small rounds chillies and green chilli-ginger paste and fry for a few seconds.

• Add the cooked pulses, tamarind and jaggery pulp and salt.

• Mix well and simmer for a few minutes.

• Serve hot with chapatis or rice.