Slice brinjals and onions.Heat oil in a pan add mustard seeds.When it splitters,add the two dhals fry for a while.Then add the dry chilly,followed by onion.When it becomes skin color,add the brinjal slices tamarind pulp(whole pulp simply soaked in water),not its juice.Add salt.
Saute it until its cooked.Cool this,and grind in a mixer not that of a fine paste,but like dip consistency.This suits best with dhal rice,or as a dip for any dish of your choice.
