Ingredients:

• 300 g – Brinjal
• 4 tsp – oil
• 2 tsp – Sugar
• 1 tsp – salt
• tamarind, the size of a Lemon
• 1 – 2 tsp – coriander powder
• 1 – 2 tsp – Jeera powder
• 10 – 20 – Curry leaves
• 1 tsp Mustard Seeds
• 1 tsp – Red Chilli powder, freshly crushed

Method:

1. Cut the brinjals lengthwise, with a thickness of 1 inch. Heat 2 tsps of oil in a pan and fry them till they are cooked. Remove and keep aside.
2. Remove the excess oil, retaining just 2 tsps.
3. Add mustard seeds, a pinch of turmeric, freshly roasted and crushed jeera, coriander and red chilli powder. Stir well.
4. Then add the sugar, the tamarind pulp and salt.
5. Check the seasonings and adjust, if necessary, to your taste.
6. Add the brinjal and a little water.
7. Cook for 3 – 4 minutes on low heat so that the gravy is incorporated well with the brinjal. Cover and keep aside for 30 minutes to cool.
8. Serve it as a side dish along with rice or roti.

Recipe courtesy of Balaka