Ingredients

• 4-brinjal medium size
• 2 -onions diced
• 1 - tomato big - puree
• 3 tsp- tamarind paste
• whole spices roasted dry and powdered
• chilli powder, turmeric powder and salt (to your taste)
• ginger and garlic paste
• 1/2 cup-curd
• sesame oil

How to Make Eggplant Curry with tamarind pulp

• First wash and dry brinjals and pierce it with a fork or chop stick and show it in the flame until its skin turns dark brown and the brinjal becomes soft.
• Repeat it with the other brinjals also.
• When the brinjal cools peel off the skin and save the soft flesh inside.
• Now smash the flesh and marinate this with little curd, turmeric powder, chilli powder, salt and tamarind paste and keep it aside until you do the following.
• Add oil generously to a hot non-stick pan, followed by onions and fry until golden brown.
• Now add the ginger and garlic paste and spice powder and fry a little and then add the tomato puree, chilli powder, turmeric powder and salt (all to your taste).
• Keep mashing the contents as they get cooked.
• Now add the marinated brinjal flesh and cook for some more time until the oil separates out and glitters.
• Add little more oil if you want. Remove from fire and sprinkle chopped coriander.