Categories: Sauces, Vegetarian, Indian 
      Yield: 1 batch 
  
      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 saut‚ed onion/zucchini/Canadian (hothouse) cucumber in 
  above recipe for a variety. 
   
    U15297@uicvm.bitnet (Shyamala Parameswaran)