Daal Chawal Platter with Crispy baingan, Chana daal & Keri Tamatar Chutney – Food Fusion - Pakistani

Ingredients

• Lal mirch powder (Red chilli powder) ½ tbs or to taste
• Namak (Salt) ½ tsp or to taste
• Zeera powder (Cumin powder) ½ tbs
• Chaat masala 1 & ½ tsp
• Dhania powder (Coriander powder) 1 tbs
• Haldi powder (Turmeric powder) 1 tsp
• Amchor powder (Dried mango powder) 1 tsp
• Garam masala powder ½ tsp
• Baisan (Gram flour) 3 tbs
• Baingan (Eggplant) 3 medium
• Cooking oil 2 tbs
• Keri (Raw mangoes) 2 medium
• Tamatar (Tomatoes) 3-4 medium
• Cooking oil 3-4 tbs
• Rai dana (Mustard seeds) ½ tsp
• Zeera (Cumin seeds) ½ tsp
• Hari mirch (Green chillies) chopped 2-3
• Curry patta (Curry leaves) 10-12
• Sukhi lal mirch (Dried red chillies) 3-4
• Zeera powder (Cumin powder) ½ tsp
• Haldi powder (Turmeric powder) ½ tsp
• Chana daal (Split bengal gram) 1 & ½ Cup (soaked for 2 hours)
• Adrak lehsan paste (Ginger garlic paste) 1 & ½ tsp
• Lal mirch powder (Red chilli powder) ½ tsp or to taste
• Tamatar (Tomatoes) pureed 2 medium (1 Cup)
• Water 4 Cups
• Hot water 3 Cups
• Namak (Salt) 1 tsp or to taste
• Pyaz (Onion) chopped 2 tbs
• Lehsan (Garlic) sliced 2 cloves
• Zeera (Cumin seeds) 1 tsp
• Sabut lal mirch (Button red chillies) 4-5
• Kashmiri lal mirch (Kashmiri red chilli) powder ¼ tsp