Eggplant Dip or Spread
- Skin the eggplant and chop it up into small cubes.
- Microwave or roast the eggplant so it is well cooked.
- Heat up 2 tsp of vegetable oil in a skillet, and when it starts get hot add the mustard (watch out because it will pop a little), cayenne pepper and the dal in that order and keep turning the dal until it turns golden.
- Add the cumin seeds.
- Take this masala and grind it in the blender.
- Add the ground masala, tamarind and salt to the eggplant and purée it.