Tamarind pulp – 2 tablespoons
Small Brinjals – 400 grams
Oil for deep-frying
Mustard oil – 2 tablespoons
Onions – 2 medium
Ginger – 1 inch piece
Garlic – 10-15 cloves
Green chillies – 5
Turmeric powder- 1/4 teaspoon
Fennel seed (saunf) powder – 1 tablespoon
Cumin powder – 1 1/2 teaspoons
Water 1 cup
Salt to taste
Kashmiri red chilli powder – 3/4 teaspoon
Quarter the brinjals , Deep Fry .
Heat mustard oil in a non stick pan till it smokes.
Add turmeric powder, fennel powder, cumin powder and mix well.
Add 1 cup water and mix. Add Fried Brinjals to the gravy.
Add salt, Kashmiri red chilli powder, tamarind pulp and mix.
Cover and cook on low heat for 4-5 minutes. Serve hot.