Sai Bhaji

Heat 2 tbsp. oil in a pan and saute the onions, ginger, half of the garlic and green chilies till light brown.

Add the chopped eggplants and saute for 2 minutes.

Add the spinach and fenugreek leaves.

Add the turmeric powder, red chilli powder, roasted coriander powder and salt.

Add the soaked chana dal and 1 cup water.

Pressure cook for 6-7 whistles.

Mash it up slightly.

Heat oil and ghee and temper with cumin seeds, asafoetida, remaining chopped garlic and tomato paste.

Pour the tempering on the prepared dal and serve.