Ingredients:

• Brinjal – 3
• Onion – 2
• Tomato – 2
• Green chilli – 1 or 2
• Curry leaves – A few
• Turmeric powder – 2 pinches
• Tamarind – 1 Lemon size
• Sunflower oil – 3 tbsp
• Salt – to taste
• 1 tbsp – oil
• Coriander seeds – 1/2 tbsp
• Dried red chilli – 4
• Channa dal – 1 tbsp
• Cumin seeds – 1/2 tsp
• Coconut – 2 tbsp

Method:

1. Cut brinjal, onion and tomato into small pieces separately
2. Heat oil in a pan and splutter mustard seeds, urad dal, curry leaves and a little asafoetida powder
3. Add the onions and fry till it turns golden
4. Then add the tomato and fry for 5 mins
5. Add the turmeric powder, salt, ground masala and brinjal and fry for few mins
6. When the oil has separated, add the tamarind pulp
7. Leave it to boil till the brinjal is cooked and the gravy is thick
8. Serve with pongal or idli or chapatti

Recipe courtesy of Sify Bawarchi