Ingredients:

• A small ball – Tamarind
• 150g – Cashew nuts
• 1/2 kg – small purple Brinjal
• 1.5 cup – onion, sliced finely
• 1 cup – tomato, chopped
• 1/3 cup – Bengal Gram (Chana) Dal
• 2 tsp – black gram (Urad) Dal
• 15 to 20 – dry Red Chillies
• 2 tsp – Coriander seeds
• 1/2 tsp – Fenugreek seeds
• 3 tbsp – dry Coconut (Copra), grated
• 2 tbsp – roasted Peanuts
• 1/2 tsp – asafetida (hing) powder
• 4 tbsp – oil
• 2 pieces (2 cm each) – Cinnamon
• A few Curry leaves
• Salt to taste

Method:

1. Soak tamarind in 1 cup of water.
2. Soak cashew nuts in hot water for 1 hour.
3. Cut the brinjal into quarters, lengthwise.
4. Roast Bengal gram dal, black gram dal, chillies, coriander seeds, fenugreek seeds, and dry coconut using a little oil.
5. Cool and grind to slightly coarse paste with peanuts and asafoetida.
6. Heat oil in a kadai. Add cinnamon.
7. After a few seconds, add onions and fry till golden brown.
8. Add the ground paste and fry well.
9. Add curry leaves and tomato. Cook till tomato is soft.
10. Add brinjal and drained cashew nuts.
11. Add salt and 1.5 cup of water. Cover and simmer till brinjal is half-cooked.
12. Squeeze the soaked tamarind and extract the juice. Add juice to the kadai.
13. Simmer without cover till the brinjal is cooked and the gravy is thick.
14. Serve hot with steamed rice, poori, or chapati.