### TranslatedIngredients: 3 Brinjal (Baingan / Eggplant) - cubed,1 cup Tamarind Water,1 teaspoon Turmeric powder (Haldi),Salt - to taste,2 teaspoons Chana dal (Bengal Gram Dal),2 teaspoons Arhar dal (Split Toor Dal),2 teaspoons Rice,2 cup Curd (Dahi / Yogurt),2 tablespoon Fresh coconut - pieces (adjust quantity according to taste),2 teaspoons Sunflower Oil,1 teaspoon Mustard seeds,1 teaspoon Black Urad Dal (Split),3/4 teaspoons Methi Seeds (Fenugreek Seeds),8-10 Curry leaves,5 Dry Red Chillies,1 pinch Asafoetida (hing) ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: Tamil Nadu ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Brinjal Mor Kuzhambu Recipe, soak the the dals - chana dal, toor and rice in lukewarm water and rest it for at least 30 minutes.Once done grind the dals and rice with little water to a smooth paste and add coconut and curd and grind it again in the same mixer to a smooth paste and keep it aside.Heat a kadai with oil, add chopped brinjal, sprinkle with salt and turmeric and cook till it becomes soft.Pour in the tamarind water and allow it to cook for at least 15 minutes until the brinjal becomes quite mushy.Mix in the curd and the freshly ground dal-rice paste into the kadai and stir well, sprinkle salt and pour in some more water to adjust the consistency.Allow it to boil for at least 10 minutes until the raw smell of the rice and dal goes away. Switch off the heat and keep it aside.Heat a tempering pan with oil, add mustard seeds , urad dal and fenugreek seeds and allow it to sizzle.Add curry leaves and dry red chillies and allow it to crackle for few seconds.Sprinkle a pinch of hing at the end and pour this over the mor kuzhambu and serve hot.Serve the Brinjal Mor Kuzhambu Recipe along with steamed rice, Beetroot Poriyal Recipe or a Chow Chow Thoran (Poriyal) Recipe to make it a complete meal.