Ingredients:

• 0.5 kg – eggplants, quartered
• Tamarind paste
• Salt – to taste
• For Seasoning:
• 3 to 4 – Red Chillies
• 2 tbsp – Dhania seeds
• Asafoetida – to taste
• 1 tbsp – Channa Dal
• 2 tbsp – Grated Coconut

Method:

1. Dice the brinjal into medium-sized cubes.
2. Add a little water and make a loose paste with the tamarind paste. Add salt. Mix this thoroughly with the brinjal.
3. Sprinkle a little water and cook covered over medium flame. Ensure that the brinjal does not become mushy.
4. In another pan, add a little oil and fry the ingredients for the seasoning.
5. Add this to the cooked brinjal and mix well.
6. Serve hot with rice or chapatti.

Recipe courtesy of Uma Ivaturi