Ingredients:
200g baby eggplants
2 onions, chopped
3 green chilies, chopped
Few pepper corns
5g tamarind, soaked in hot water
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp cumin-fenugreek powder
1 tsp turmeric
3 tbsp oil
Salt to taste
Method:
1. Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water.
200g baby eggplants
2 onions, chopped
3 green chilies, chopped
Few pepper corns
5g tamarind, soaked in hot water
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp cumin-fenugreek powder
1 tsp turmeric
3 tbsp oil
Salt to taste
Method:
1. Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water.
2. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes.
3. Then add eggplants and fry for another 2 minutes.
4. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens.
5. Serve hot with vegetable pulao.
