Kholamba Recipe

• 3-4 Brinjals/ Eggplant (cut into big pieces)
• 1/2 cup Red Gram
• 2-3 Red Chilies (chopped)
• 1 tbsp Tamarind Pulp
• 2 tbsp Kholamba Powder
• 1/2 tsp Mustard Seeds
• A few Curry Leaves
• A pinch of Asafoetida
• 1 tbsp Oil
• Salt (to taste)
  
  For Kholamba Masala
• 200 gm Coriander Seeds
• 25 gm Red Chilies
• 5 gm Mustard Seeds
• 5 gm Cumin Seeds
• 1 tsp Black gram
• 1 tsp Bengal gram
• 1 tsp Fenugreek Seeds
• 1/2 tsp Turmeric Powder
• 1/2 tsp Black Peppercorns
• 1/2 tsp Asafoetida
• 2 tbsp Curry Leaves
• Oil (for frying)

• For preparing the Kholamba masala, fry all the listed ingredients on low heat, until they assume a light brown color. Then, pound them together and sieve.
• Blend the Kholamba masala well and store in an airtight container or jar.
• Wash red gram and cook to make dal.
• Cook the brinjal with enough water separately, till it is soft. Set aside.
• Add salt, tamarind pulp, and 1 tsp kholamba powder to the dal. Stir well and add enough water to bring the dal to a boil.
• Heat oil to prepare the seasoning. Add in mustard seeds, red chilies, curry leaves and asafoetida.
• Finally, add brinjal. Fry for 1-2 minutes.
• Add the seasoning to the dal.