Ingredients:

• 1 – large purple Brinjal
• 5 – Green chillies
• Salt to taste
• Tamarind – small Lime size
• Coriander leaves – 1/2 cup
• Asafoetida – a pinch
• For tempering: 2 tsp – Oil
• 1/2 tsp – Mustard Seeds
• 3 – Red Chillies
• A pinch – Asafoetida

Method:

1. Cut brinjal into small pieces and cook with sufficient water until soft.
2. Cool and grind to a smooth paste with coriander leaves, salt, tamarind, asafoetida, and green chillies.
3. Temper with oil, mustard, red chillies and asafoetida.
4. Serve.

Recipe courtesy of Pushkala