Ingredients:

• 5 – Brinjal (Medium Size)
• 2 – Onions (Medium Size)
• 5 – Green chillies
• 1 inch ball – Tamarind
• 8 – Curry leaves
• 3 – Red Chillies
• 100 ml (10 to 12 tbsp) – Sesame oil
• 2 tbsp – Bengal Gram
• 2 tsp – Coriander seeds
• Turmeric powder – a little
• Asafoetida – a little
• .5 tsp – Mustard Seeds
• Salt – as required

Method:

1. Heat oil in a pan and fry the red chillies, coriander seeds, 1 tbsp bengal gram, and asafoetida until they become light red. Grind it to a powder and keep aside.
2. Dice the brinjals in circular shape.
3. Chop onions and slice green chillies lengthwise.
4. Dilute tamarind in water.
5. Heat sesame oil in a pan, add mustard seeds and the remaining bengal gram and fry till it becomes golden brown.
6. Then add curry leaves, onion, green chillies, brinjal, and turmeric powder and sautee for 7 to 8 minutes.
7. Then add salt and diluted tamarind water and cook until the oil rises to form a layer on top.
8. Next, add the ground powder, cook for 5 minutes in low flame and remove from heat.
9. Serve with Idli, dosa or curd rice.

Recipe courtesy of Visalakshi