Ingredients

• 500 g - brinjal
• 2 cm ball tamarind
• 4 to 5 dry red chillies
• 1/2 tsp - black pepper corns
• 2 tsp - coriander seeds
• 1/2 tsp - mustard seeds
• 2 tsp - black gram (urad) Dal
• 1/2 tsp - asafoetida powder
• 2 green chillies, slit
• 1 tbsp - jaggery powder or to taste
• salt to taste
• 3 tbsp - oil

How to Make Southern Brinjal Fry

• Slit the brinjals into halves, along the length and slice thinly.
• Soak the tamarind in 1/2 a cup of water and extract the juice.
• Roast red chillies, pepper corns, coriander, mustard seeds and black gram dal. Cool and powder coarsely.
• Heat the oil and fry brinjals till cooked.
• Add salt, tamarind extract, asafoetida, green chillies and jaggery.
• Cover and simmer on low heat till the brinjals are cooked and all the liquid is evaporated.
• Sprinkle the prepared powder. Mix well and remove from heat.
• Serve as part of traditional south Indian lunch.