Ingredients:

• 4 – Brinjal (eggplant), medium sized
• 2 – onions, diced
• 2 tbsp – Tomato puree
• 3 tsp – Tamarind paste
• Whole spices (of your interest) roasted dry and powdered
• 1 tsp – chilli powder
• 1 tsp – Turmeric powder
• Salt – to taste
• 1 tsp – Ginger and Garlic paste
• 1/2 cup – Curd

Method:

1. First wash and dry brinjals.
2. Pierce it with a fork and char over an open flame until its skin turns dark brown and the brinjal becomes soft.
3. Repeat it with the other brinjals also.
4. When the brinjals cool, peel off the skin and save the soft flesh inside.
5. Now mash the flesh and marinate this with a little curd, turmeric powder, chilli powder, salt, tamarind paste and keep it aside.
6. Then add oil in hot non-stick pan, followed by onions and fry until golden brown.
7. Now add the ginger and garlic paste and spice powder and fry a little.
8. Then add the tomato puree, chilli powder, turmeric powder and salt (all to your taste).
9. Keep mashing the contents as they get cooked.
10. Now add the marinated brinjal flesh and cook for some more time until the oil separates out and glitters.
11. Add a little more oil if you want.
12. Remove from fire and sprinkle chopped coriander.

Recipe courtesy of Madhumathi