Ingredients:

• Green Brinjals – 1/4 kg
• Tamarind paste – 3 cups
• Ginger paste – 1/2 tsp
• Oil – 4 tsp
• Mustard Seeds – 1/2 tsp
• Methi seeds – 1/2 tsp
• Curry leaves – 5-6
• Turmeric powder – 1/2 tsp.
• Ingredients for dry masala:
• Dhaniya seeds – 50 g
• Urad Dal – 2 tsp
• Chilli powder – 50 g
• Hing (asafoetida) – a pinch
• Salt as required.

Method:

1. Dry roast the dry masala ingredients. Grind them to a smooth powder.
2. Add water while grinding the masala.
3. Wash brinjals and make four cuts in the brinjals. Don’t cut the stem of the brinjals.
4. Fill masala in the brinjals. Leave the remaining masala for the gravy.
5. Heat oil in a kadai and add mustard seeds, methi seeds, ginger paste, turmeric powder and curry leaves. Allow to splutter.
6. Add brinjals in the kadai and fry for 3 mins.
7. Add rest of the masala and tamarind water.
8. Cover and cook over a medium flame for about 1/2 hour – check every 15 mins.
9. When its completely cooked, oil will separate from the gravy.
10. Serve hot with steamed rice and papadum.

Recipe courtesy of Sify Bawarchi