1    Bhima eggplant

      3 ts Urad dal

      3    Red chillies

           Hing
    1/2 tb Tamarind paste

           Salt; to taste
           Oil; to fry dal
  Wrap eggplant in foil nicely and keep inside a 400 F oven for about 45
  minutes or until soft. Alternately you could broil it over a gas flame till
  it gets evenly charred. Cool and peel off skin. Drain of any juices. Chop
  into large bits.
  Fry dal, red chillies and hing in oil till brown. Drop into a blender, add
  tamarind, salt and some of the eggplant. Run the blender on low speed till
  coarsely blended. Add remaining eggplant and whir for one minute. Scrape
  out and serve.
  Other Thogyals/Chutneys
  Substitute lightly sautBed onion/zucchini/Canadian (hothouse) cucumber in
  above recipe for a variety.
    U15297@uicvm.bitnet (Shyamala Parameswaran)