Ingredients:

• Large Eggplant – 2
• Tamarind extract – 1.5 cups
• Sesame Oil
• Mustard – 1 tbsp
• Fenugreek – 1 tsp
• Channa Dal – 1 tbsp
• Asafoetida – a pinch
• Turmeric powder
• Salt – to taste
• For Powder:
• Coriander seeds- 2 tsp
• Red Chillies – 10
• Chick peas -2 tsp

Method:

1. Cut eggplant into small cubes, remove seeds.
2. Heat oil in a vessel, add asafoetida powder, mustard, fenugreek, and channa dal.
3. When mustard splutters, add the eggplant pieces and saute in medium flame till the pieces shrivels.
4. Add in the ground powder (coriander seeds, red chillies and chick peas), tamarind extract and salt, and let it boil till the pieces become mushy.
5. Add turmeric powder a little and the ground powder and let it boil for some more time till oil separates.
6. Serve.

Recipe courtesy of Priya Ram