Onion - 1 (finely chopped)
Tamarind - small lemon sized
Green chillies - 2 (finely chopped)
Jaggery - 1 tspb (grated & adjust)
Coriander leaves - 1tsp finely chopped
Water - 1 1/2 cups
salt to taste
Dry Red chillis - 2
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida / hing - 1/4 tsp
Fresh curry leaves
1) Grease the brinjal with oil and roast over low heat. To ensure even cooking rotate the brinjal. Remove from flame sprinkle water and leave aside to cool for 10 mts. Peel the skin and mash the pulp.
2) Take the Tamarind, soak in a cup of warm water for 10 mts, extract thick pulp.
3) Place the mashed brinjal pulp in a large bowl, add chopped onions, green chillis, tamarind extract, jaggery and salt. Combine well to form a thick paste. Add water to form a flowing consistency. See that the jaggery is completely dissolved or not.
4) Heat oil a pan, add the mustard seeds and let them splutter. Add the cumin seeds and red chillis, hing and curry leaves, fry for a few more seconds. Don’t burn them. Immediately add to the brinjal-tamarind mixture and combine well.
5) Add salt to taste and garnish with chopped coriander leaves.