Ingredients for Curried eggplant :
500 gm brinjals
3 tbsp oil
1 tsp mustard seeds
1 sprig curry leaf
salt to taste
1/4 tsp turmeric powder
a lemon-sized piece of tamarind
Roast in tsp oil and powder
2 tbsp sesame seeds
1 tbsp gram dal
1 tbsp coriander seeds
4 dried red chillies
1/4 tsp asafoetida
1. Wash and cut the brinjals into fours. Extract the pulp from the tamarind by boiling it in some water and then squeezing.
2. Heat the oil, and add the mustard and curry leaf. When done, add the brinjals and turmeric, and fry on a low fire. Sprinkle a little water, cover the vessel and cook on low heat until the brinjals turn soft.
3. Add the tamarind extract, salt and cook for some more time until almost all the water has evaporated. Add the masala powder and stir for a few minutes. Remove and serve hot.
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