Ingredients:
Tamarind - small lemon sized ball
Brinjal -2-3 medium size
Pearl onions/shallots - 1/2 cup
Tomato -2
Oil - 3 tbsp
Salt as needed
For grinding:
Urad dal - 2 tsp
Red chilli- 4
Coriander seeds - 1 tbsp
Coconut - 1 tbsp
Khus khus/kasa kasa -1 tsp
Onion - 1 roughly chopped
Spice powder:
Turmeric powder-1/4 tsp
Chilli Powder -1/2 tsp
Coriander powder- 1 1/2 tsp
For the seasoning:
Mustard - 1 tsp
Asafoetida/Hing - a pinch
Bengal gram -1/2 tsp
Fenugreek -1/4 tsp
Red chilli -1(break it into 2 pieces)
Curry leaves – little
Preparation:
Soak tamarind in 2 1/2 cups hot water. Extract its juice and discard the pulp.
Cut brinjal lengthwise into 4 pieces.
Fry all the ingredients mentioned under For grinding separately in a little oil and grind everything together to a smooth paste. Keep it aside. (onion also should be sauteed separately)
Method:
Heat oil, add mustard seeds, when mustard splutters, add the rest of the ingredients mentioned under seasoning.
Add baby onions, brinjal and saute for a few minutes till onion turn transparent.
Add finely chopped tomatoes and fry for some more time.
Add turmeric powder, chilli powder, coriander powder and needed salt.
Add tamarind water and the grounded paste and cook till the gravy thickens
