• Long brinjals- 2
• Onion-1, medium size
• Tomato-1, medium size
• Ginger- 1-inch piece
• Curry leaves – few
• Turmeric powder- a pinch
• Tamarind- lemon-sized
• Green chillies-2
• Vegetable oil- 1 tbsp
• Ghee- 1 tsp (optional)
• Salt to taste
• For seasoning-
• Mustard seeds-1 tsp
• Urad dal- 1 tsp
• Hing- a pinch


  1. Soak tamarind in half a cup of hot water and extract the juice. Cut onion lengthwise, tomato into 4 pieces, and chop ginger finely.
  2. Cut brinjals vertically into medium-sized pieces.
  3. Heat oil in a kadai and season with mustard, urad dal, and add curry leaves, turmeric powder, and hing.
  4. Put slit green chillies and ginger, and then add onions. Let it become transparent.
  5. Now add brinjal and saute for few minutes till brinjal becomes a little soft.
  6. Now add tomatoes, and after a minute pour the tamarind extract. You can add salt now. Let it boil well and become a little thick.
  7. Now remove from fire and add a spoon of ghee for good smell and close it.
  8. Serve hot. This tastes great with murumuru dosa (crispy dosa), idli, or rava upma.
  9. Storage time- Best if it’s fresh but can be stored in a closed container and refrigerated. Reheat and serve again.

Recipe courtesy of Sanjana