Ingredients:

• 10 – baby eggplants
• 2 tbsp – Tamarind pulp
• 2 tsp – Fennel seed (saunf) powder
• 1 tsp – Ginger powder
• 2 tsp – Kashmiri chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Asafoetida
• 1 tsp – salt
• 2 tbsp – oil

Method:

1. Wash and wipe the brinjals well, make 2 slits lengthwise, taking care not to chop off the stem portion.
2. Heat oil in pan and Deep Fried brinjals on medium flame to a deep red colour; keep aside.
3. Mix asafoetida in 1 tbsp of water.
4. Heat 2 tbsp oil in a pan, add chilli powder and then add asafoetida water.
5. Now add tamarind pulp and 3/4 glass of water. (If you want more gravy then add 1 glass water).
6. When it starts boiling add turmeric, ginger powder, fennel powder and salt.
7. Add fried brinjals and cover and simmer for 5 minutes or till cooked well.
8. Garnish with fresh coriander.
9. Recipe courtesy: Maayeka