Ingredients:

• 2 Baby Eggplant
• 2 Onion (medium-sized)
• 4 dry red pepper
• 1 tsp – Tamarind paste
• Oil
• 1 tsp – salt
• Curry leaves (1 bunch)
• 1/2 tsp – Turmeric powder
• 1/4 tsp – Asafoetida
• 3 tsp – Coconut (grated)
• Cilantro (to decorate)

Method:

1. Cut eggplant into medium size pieces, deep fry it and keep aside.
2. Place a pan in the stove, pour 3 tsps of oil in it. After it get heated put the chopped onions in it.
3. Wait for onions to brown, then add red pepper pieces and the fried egg plant pieces.
4. Mix the tamarind pulp with half cup of water and pour it in the pan.
5. Add the salt, asafoetida, turmeric powder and coconut. Let it boil for 3 minutes in a medium heat.
6. After that, pulse it in the blender. Pour it in a serving bowl.
7. Decorate with cilantro leaves.

Recipe courtesy of Janu