Brinjal – 4,5 small or 1 big
Asafoetida – 1 pinch
Cumin seeds – 1/2 teaspoon
2 dry red chillies
4-5 Curry leaves
Peanut grains – 1 tbsp
2-3 garlic buds, finely chopped
1/2 small chopped or grated ginger
1 teaspoon tamarind paste
1 small tomato, finely chopped
1 teaspoon grated molasses
1 tablespoon oil
salt to taste
To make tadka
1/2 teaspoon mustard seeds (mustard seed)
1/4 teaspoon urad dal
Half dry red chilly
3-4 Curry leaves
2 tbsp Oil
Wash and wash the eggplant with water, heat 1 tablespoon oil on medium flame in a pan. Then add asafetida, cumin seeds, dry red chilli and peanut seeds and fry for 1 minute. Put chopped garlic, chopped ginger and tamarind
Garlic becomes light brown, then fry it, add chopped eggplant and salt, mix well and let it cook until covered with eggplant soft, it will take about 5-7 minutes.
Add chopped tomatoes and mix well, fry the tomatoes until soft. Put this mixture in a small jar of mixer grinder and make a soft paste, remove it in the serving bowl.
To prepare the tempering, heat 2 tablespoons of oil in the same pan. When the oil becomes hot, put a rye in it. When it starts snapping, pour urad dal in it and roast until the dal becomes light brown.
Then add dry red chillies and curry leaves, fry for 20-30 seconds. Put the prepared tadka immediately on the sauce, prepare the eggplant sauce.