Ingredients:

• 4 – Brinjals
• 10 – small Onions
• 10 pods – Garlic
• a few Curry leaves
• 1 tbsp – Mustard Seeds
• 4 – Red Chilli
• 2 tbsp – sambar powder
• 1 tbsp – coriander powder
• 2 oz – Tamarind water
• 3 tbsp – oil
• 2 cups – water
• salt to taste

Method:

1. Heat a thick bottomed vessel and pour oil.
2. Fry the mustard seeds, garlic cloves, curry leaves and red chillies with the small onions.
3. When the onions turn golden brown, add the brinjals and saute until they are well cooked and the oil starts to separate.
4. Add sambar powder, coriander powder and water. Close the vessel with a lid and cook on medium flame.
5. After 20 minutes, check if the brinjals got cooked properly.
6. Add salt, pour tamarind water and bring the mixture to boil for 2 minutes. Then cook on high flame for about 5 minutes so that the gravy thickens. Serve hot.

Recipe courtesy of Rajavalli