Nutty Brinjal fry and Tomato Dal

I need to get dinner ready in a hurry because I had to go out for some work. I wanted to made stuffed brinjal or eggplant but its too much work and takes a little while to make. So instead I made this delicious and eay nutty eggplant fry and Tomato dal which is one of my favourite dal dishes. The photo for this dal does not do any justice because it doesn't look as good as it tastes. Make it and decide for your own self and may be you can contribute a nice photo to my blog.

Nutty Eggplant fry (Eggplant stirfried with peanut powder)

Nutty eggplant fry

Ingredients:

1. 1 lb or so or about 6-8 of Indian egg plants cubed
2. 1/2-3/4 cup chopped onions
3. 1 green chilly chopped
4. 1/2 teaspoon each of salt, chilly powder, cumin, coriander powder
5. 1 teaspoon sesame seeds
6. 1/4 cup peanuts
7. 2 tablespoons oil
8. Cilantro for garnishing
9. 1 garlic clove minced

Dry roast the peanuts, sesame seeds and cumin and grind to powder and set aside. (If you have this powder on hand it makes the process of cooking this curry fairly fast)
In a pan heat the oil and fry the onions till they start to change color. Add well drained brinjal or eggplant pieces and fry covered till the pieces seem to be almost done. Add the rest of the ingredients stir to combine and cover and fry for 5 more minutes. Garnish with cilantro and enjoy with Tomarto dal and hot rice

Tomato Dal (Lentils with Tomato and Tamarind Juice)

Tomato dal

Ingredients:

1. 1 cup Toor dal
2. 2 big or 3 medium tomatos chopped
3. 2 cups juice from a lime sized tamarind
4. 1/2 teaspoon each of salt, chilly powder
5. 1 tablespoon oil
6. 1 clove of garlic chopped
7. 1/2 taspoon each of cumin and mustard seeds
8. Few curry leaves and 2 dried red chillies broken

In a pressure cooker cook the dal and tomatos for 3-4 whistles along with 2 cups water and turmeric. After the steam escapes open the cooker and mash the dal. Add the tamarind juice and bring to a boil. In a pan heat the oil and fry cumin, mustard seeds, red chillies for a minute. Add garlic and curry leaves and fry for a couple of minutes. Add this tempering to the dal and salt and chilly powder and bring to a boil. Simmer for 5-7 minutes. Garnish with cilantro and enjoy with hot white rice