Ingredients

• 0.5 kg - eggplants, quartered
• Tamarind paste
• Salt - to taste
• For Seasoning:
• 3 to 4 - Red chillies
• 2 tbsp - Dhania seeds
• Asafoetida - to taste
• 1 tbsp - Channa Dal
• 2 tbsp - Grated coconut

How to Make Tangy Brinjal Curry

• Dice the brinjal into medium-sized cubes.
• Add a little water and make a loose paste with the tamarind paste. Add salt. Mix this thoroughly with the brinjal.
• Sprinkle a little water and cook covered over medium flame. Ensure that the brinjal does not become mushy.
• In another pan, add a little oil and fry the ingredients for the seasoning.
• Add this to the cooked brinjal and mix well.
• Serve hot with rice or chapatti.