Brinjal gravy for Ghee rice in Muslim Style. This resembles a sambar. Mint and Coriander Leaves are added to the boiled and mashed dal and brinjal mixture. The addition of these green leaves brings in very different taste to the Brinjal gravy. This curry goes well with Ghee rice, Biryani or any Pulao. This is one of my favourite recipes from childhood. Happened to taste this in my cousins wedding meal few days back. Got the sweet old memoried when we happened to taste this in my friends home in any muslin festivals from a good old friend of mine. I Simply liked it. I wanted try this and here it is. This recipe is also popular in any Muslim functions. Here goes the recipe...

Muslim Style Brinjal Gravy

Prep time: 10 Min	\| Cook time: 30 Min	\| Total time: 40 Min
Recipe type: Side Dish	\| Cuisine: Indian	\| Yield / Serves: 2
Taste: Spicy

Ingredients:

Toor Dal – ⅓ Cup
Channa Dal – 3 tablespoon
Shallots – ⅓ Cup Chopped
Tomato – 1 big Chopped
Green Chilli – 1
Garlic – 5
Coriander Powder – 1 teaspoon
Turmeric Powder – ½ teaspoon
Ginger Garlic Paste - ½ tablespoon
Tamarind – Gooseberry Sized
Brinjal – 3 small
Mint Leaves – 2 tablespoon
Coriander Leaves – 2 tablespoon

To Tamper:
Ghee – 1 tablespoon
Onion – 1 chopped
Cinnamon – 1 inch piece
Cloves – 3

Step by Step Photos on how to make Muslim Style Brinjal Sambar:

Soak Tamarind in ½ Cup water for 15 minutes. Squeeze out the pulp and discard the tamarind. Chop the brinjal.
Add the channa dal and Toor dal and wash them well. Add required water. Add in the chopped veggies (Tomato, Onion, garlic and green Chillies).Muslim Style Brinjal Gravy 2.jpg
Pressure cook the dal for 4 whistles. After 4 whistles switch off the flame. Let the cooker release the pressure on its own. After the pressure is down open the pressure cooker. Mash the dal and vegetable mixture.
In a frying pan heat oil. Add the Chopped Brinjal and saute them for few mins. Add in the tamarind pulp and water and cook the brinjal.
Once the Brinjal is cooked add it into the dal mixture. Start boiling the dal mixture. Add Turmeric Powder and Coriander Powder and give a quick stir.
Add in Ginger Garlic Paste and cook well. Add in the chopped Mint and Coriander Leaves. Mix them and cook for 5 minutes in low flame.
Now prepare the tamping mixture. Heat ghee in a pan. Add in the spices cinnamon and cloves. Add in the Chopped in onion and saute well.
Once the onion turns golden brown add this mixture on top of the dal mixture.