Ingredients:

• 1 big Lemon sized – Tamarind
• 1 tsp – chilli powder
• 1 tsp – coriander powder
• A pinch – Turmeric powder
• 1/2 tsp – mustard
• 1 tsp – Jeera
• 1/2 tsp – Fenugreek
• 50 g – small sized Onion
• 10 Cloves – Garlic
• 200 g – Brinjal
• 10 Curry leaves and Coriander leaves sliced
• Salt – to taste

Method:

1. Soak the tamarind in warm water for an hour. Mash to get a thick liquid and strain the juice
2. Add salt, chilli powder, coriander powder and turmeric powder
3. Slice the onions and tomatoes. Split the brinjal into four pieces
4. In a kadai, add 3 tsps of oil and heat it. Add mustard seeds. When it splutters, add jeera and fenugreek.
5. Then fry the onions and tomatoes
6. In another kadai, fry brinjal with a little oil for 3 mins
7. Add the fried onions and brinjal to tamarind liquid. Boil until the brinjal is done
8. Garnish with coriander leaves

Recipe courtesy of Kalavathy