Brinjal – 4,5 small
Asafoetida – 1 pinch
Cumin seeds – 1/2 teaspoon
2 dry red chillies
4-5 Curry leaves
Peanut grains – 1 tbsp
Garlic buds – 2-3 (finely chopped)
Ginger – 1/2 small (grated)
Tamarind paste – 1 teaspoon
Tomatoes – 1 small (finely chopped)
Jag – 1 tsp (grated)
Oil – 1 tbsp
Black Mustard Seeds – 1/2 teaspoon (mustard seed)
Urad Dal – 1/4 teaspoon
Half dry red chilly
Curry leaves – 3-4
Oil – 2 tablespoons
Wash brinjal with water after cutting it. In another pan, put 1 tsp of oil and on a medium flame put it on a stove. Later, add asafetida, cumin seeds, dry red chilli and peanut seeds and fry it for 1 minute.
Put chopped garlic, chopped ginger and tamarind Garlic in oil till it becomes light brown. Later, add Lehsun and salt to the pan for about 5-7 minutes.
Add chopped tomatoes and mix well, fry the tomatoes until it gets soft. Put this mixture in a small jar.
In another pan, fry black mustard seeds and add it in that mixture.
Then add dry red chillies and curry leaves on the top.
Serve it in bowl.