Loading...
A classic Karnataka curry featuring tender eggplant in a tangy tamarind gravy, spiced with a freshly ground masala. This comforting dish, with its perfect balance of sour, sweet, and spicy notes, is a staple served with hot steamed rice.
Prepare Dal and Tamarind
Roast and Grind the Huli Pudi (Spice Powder)
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A classic Karnataka curry featuring tender eggplant in a tangy tamarind gravy, spiced with a freshly ground masala. This comforting dish, with its perfect balance of sour, sweet, and spicy notes, is a staple served with hot steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 290.8 calories per serving with 10.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Brinjal
Combine and Simmer the Huli
Prepare the Tempering (Oggarane)
Garnish and Serve
Replace brinjal with other vegetables like yellow pumpkin (kumbalakayi), drumsticks (nuggekai), or a mix of vegetables like carrots and beans.
For a different flavor profile, you can add 1 finely chopped onion and 2-3 cloves of minced garlic. Sauté them in oil before adding the tamarind water and brinjal.
Use a combination of toor dal and moong dal for a creamier texture and a slightly different taste.
For a richer, creamier gravy, use 3-4 tablespoons of fresh grated coconut instead of desiccated coconut when grinding the masala.
Both eggplant and toor dal are excellent sources of dietary fiber, which aids in healthy digestion, promotes a feeling of fullness, and helps in regulating blood sugar levels.
Toor dal provides a significant amount of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function, making it a great choice for vegetarians and vegans.
The spices used, such as turmeric, coriander, and cumin, are loaded with antioxidants that help combat oxidative stress and reduce inflammation in the body.
The fiber in this dish can help lower cholesterol levels, while the low saturated fat content and beneficial spices contribute to better cardiovascular health.
Yes, it is a very nutritious dish. It's rich in plant-based protein from lentils, high in dietary fiber from the eggplant, and packed with antioxidants and anti-inflammatory compounds from the various spices used. It's a wholesome and balanced meal.
One serving, which is approximately 1 cup (about 285g), contains around 280-320 calories. The exact count can vary based on the amount of oil, coconut, and jaggery used.
Absolutely. You can cook the toor dal in a regular pot on the stovetop. It will take longer, around 45-60 minutes, for the dal to become completely soft and mushy. Just ensure you add enough water to prevent it from sticking.
While the authentic flavor comes from the freshly ground 'huli pudi', you can use 2-3 tablespoons of a good quality sambar powder as a substitute if you're short on time. The taste will be slightly different but still delicious.
Soaking chopped brinjal in a bowl of water with a teaspoon of salt for 15-20 minutes before cooking helps to draw out any bitterness. It also prevents the pieces from oxidizing and turning brown.