Ingredients

• 6 Curry leaves
• 2 cups Red lentils (boiled until just done)
• 2 medium Onions sliced fine
• 1 teaspoon Brown mustard seeds
• 3 tablespoons Cooking oil

• 4 tablespoons Tomato Kasaundi

• ½ cup Coriander leaves – chopped
• ½ cup Coriander leaves – chopped
• 1 Green chilli de-seeded
• 2 Boiled eggs – halved
• 1 cup Steamed cubed eggplant
• 1 cup Sliced Tofu
• 1 cup Sautéed button mushrooms