Salt; to taste Oil; to fry dal Wrap eggplant in foil nicely and keep inside a 200ºC 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)