Ingredients:
Brinjal ( not tender ) – 200 gms,
Salt – 2 tablesp,
Oil – 60 ml,( preferably sesame oil or ground nut oil ),( you can increase the quantity),
Red chilli powder – 2 tablesp,
Haldi – 1 tsp,
Methi powder – 1/2 tsp,
Mustard seeds powder – 1 tablesp,
Peeled and crushed garlic cloves – 6 to 8,
Hing – 2 big pinch,
Mustard seeds – 1/4 tsp,
Channa dal – 1 tablesp,
Tamarind paste – 2 tsp,
Curry leaves – few,
Red chilli – 2, broken into pieces,
Method:
1).Wash brinjals and pat dry them. Cut them into 1/2″ cubes and Keep them aside.
2).Heat 2 tablesp of oil, fry the brinjal pieces with little salt till they change the colour.
3).Heat remaining oil, add mustard, channa dal, red chilli, curry leaves, garlic cloves.and hing. Fry for a minute till dal changes colour. Add 2 tsp of tamarind paste and haldi. Allow to cook for a minute. Pour the tadka over fried brinjal pieces. Stir well and allow to cool.
4).Add chilli powder, mustard powder, methi powder and salt. Mix thoroughly and remove from flame.
5).Keep it in fridge and enjoy with hot plain rice and little desi ghee.It can be consumed for 2 to 3 weeks if it is refrigerated.
Tip:
You can drizzle 2 tablesp of lemon juice in place of tamarind paste.