Ingredients:

• 200g – Brinjal
• 2 onions, medium
• 2 tomato, medium
• 6 Green chillies
• 1/4 tsp – Mustard Seeds
• 1/2 tsp – Urad Dal
• 1/4 tsp – cumin/jeera
• 8 curry Patta leaves
• 2 tsp – chopped coriander
• 1 to 2 tsp – oil
• A pinch – Turmeric powder/haldi
• Salt
• 1/2 tsp – Tamarind paste (if using hybrid tomato) (optional)

Method:

1. Cut brinjal, tomato and onions into big pieces.
2. Cut chillies into 2 to 3 pieces.
3. Cook them in a little water along with salt and haldi till soft but not mushy.
4. Remove and drain the liquid if any and mash them with the back of a ladle.
5. Prepare tempering and pour over mashed vegetable mix.
6. Add tamarind paste, drained liquid, stir and keep on fire for 2 mins on low heat.
7. Add chopped coriander before removing.
8. Can be served with plain rice/dosa/poori/chapatti.

Recipe courtesy of Uma Devi Ramachandra