Brinjal: 300 gms
Mustard Seed: 1 tsp
Ginger Garlic Paste: 1 tsp
Tomato Puree of 2 medium sizes Tomatoes
Tamarind (Imli) paste: ½ tsp
Sugar: ¼ tsp
Chili Powder: 2 tsp
Dania (Coriander) Powder: 1 tsp
Turmeric (Haldi) Powder: ½ tsp
Cilantro (Dania) Leaves – finely chopped: 1tbsp
Salt to taste
Wash and cut the brinjal lengthwise.
Heat oil in a pan, add mustard seed. When it crackles, add curry leaves. Keep stirring for 10 seconds.
Add ginger garlic paste, sauté for 2 minutes.
Add brinjal, add salt. Cook for 4 to 5 minutes. Keep stirring frequently.
Add tomato puree, tamarind paste, sugar, chili powder, dhania (Coriander) powder, turmeric Powder.
Mix well. Cover it and cook for 5 minutes in medium flame. Keep stirring the contents once a while.
Cook till it becomes almost dry. Spread the chopped cilantro leaves on the top. Switch off the flame and leave it in the stove for 30 seconds.
Serve with Roti, Chapatti, rice, bread. A very delicious dish!