Heat oil in a pan and saute the onions till they turn golden brown.
Add the ginger paste, garlic paste, chilly powder, turmeric powder, spice powder / garam masala powder, coriander powder, cumin powder, chopped tomatoes, sugar and salt. Saute on low heat till the oil separates from the masala.
Now add the cut brinjals, tamarind juice and simmer on low heat till done.
Garnish with chopped coriander leaves.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.