Ingredients:

• Large Eggplant – 1
• Red Onions – 1 large, chopped
• Some dry Red Chillies – baked in the oven till dark and crushed
• Tamcon 1- 2 tsps (or)
• Thick Tamarind juice – 1/4 cup
• Curry leaves – A few, chopped
• Cilantro/coriander – 2 or 3 tbsp, chopped
• Salt and oil – As needed

Method:

1. Bake eggplant in the oven (400-450 degree F) for about an hour till tender.
2. Make sure you make a slit with a knife before you put it in.
3. Otherwise it may burst.
4. After it is cooked, remove the skin and mash it.
5. Mix the red onions, tamarind, crushed red chillies, curry leaves and salt together.
6. Mix very well and then add the mashed eggplant.
7. Mix well, add cilantro and some oil.
8. Mix everything very well.
9. For presentation, you can put this mixture in a mould (jelly mould) and keep it in refrigerator for 3-5 hours.
10. Serve with rice or chapattis.

Recipe courtesy of Sify Bawarchi