Ingredients:

• 4 – small Egg plants
• 4 pods – Garlic
• 2 tsp – chilli powder
• paste of lemon-sized Tamarind
• 1 tsp – Mustard Seeds
• 1 tsp – Curry leaves
• 1 tsp – Bengal Gram
• A pinch of Turmeric
• A pinch of Asafoetida
• Salt to taste
• Oil to fry

Method:

1. Heat 1 tbsp oil in a kadai.
2. Add the mustard seeds and allow it to splutter.
3. Add the Bengal gram, crushed garlic, curry leaves, turmeric and asafoetida.
4. Now make slits in the brinjal.
5. Add the brinjals and fry them for 2 mins.
6. Now add 2 cups water and add the tamarind to the mixture.
7. Allow it to boil for another 3-4 mins.
8. Add the chilli powder and salt.
9. Serve hot with rice.

Recipe courtesy of Radhika Vijay Karthik