Sooji 1 cup
Green Chillies 2
Turmeric Powder a big pinch
Salt to taste
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 3
Broken Red Chillies 2
Oil 2 tbsps
Method of preparation:
Peel and chop potato into cubes.
Remove stems and finely chop green chillies.
Wash, remove stem and chop eggplant into cubes.
Heat oil in a wok on medium flame, add urad dal, mustard seeds, cumin seeds, curry leaves and broken red chillies.
When dal turns light brown, add chopped green chillies, cubed potato, chopped onion and cook covered for 2 minutes stirring occasionally.
When onion becomes translucent, add eggplant cubes, turmeric powder,salt and close the lid.
In a minute, add 2 cups of water and bring to boil.
When water starts bubbling, squeeze a lemon and then add sooji.
Give it a quick stir, close the lid and remove from heat.
Leave it for 5 minutes and then serve hot.
Notes: You can also add diced carrots to talimpu.