Ingredients:

• 1 large – Brinjal
• 1/2 – chopped Onion
• 1/2 tsp – sambar powder
• 1/4 tsp – mustard
• 1/2 tsp – Urad Dal
• 1/4 tsp – Toor Dal
• 4 – dry chillies
• pinch of Hing
• salt
• 1/2 cup – Tamarind extract
• 1 tbsp – oil
• 4-5 – Curry leaves

Method:

1. Heat 1 tbsp of oil in a kadai and season it with mustard, urad dal, toor dal, dry chillies and hing.
2. Add onion to this and fry it well.
3. Pour tamarind extract in the kadai and add curry leaves, salt and sambar powder to it. Allow it to boil for some time.
4. In the mean time, roast the brinjal or egg plant and peel the outer skin off and take the flesh and mash it well.
5. Add this to the boiling tamarind and mix it well. Allow it to boil for five minutes and turn off the gas.
6. This can be mixed with rice and eaten.

Recipe courtesy of Sify Bawarchi