Ingredients:
200 gms of baby eggplant
2 chopped onions
3 chopped green chillies
Handful of pepper corns
5g of tamarind that is soaked in hot water
1 tsp of mustard seeds
1 tsp of cuming seed
2 tsp. of cumin-fenugreek powder
1 tsp of turmeric
3 tablespoons of oil
Salt and pepper to taste
Directions:
Take the eggplants and cut them into four parts. They should be cut length wise to about three fourths of their total lengths. Take these cut pieces and soak them in salted water. Take a pan and heat some oil in it. Put in some mustard seeds and Cuming seeds in it so that it seasons. This builds up the initial taste. To this add the chopped green chillies and the onions and also the pepper corns. Fry this for a few mins. Add in the egg plants to this and fry for another 2 mins. To this now add the tamarind water. Add the cumin-fenugreek powder and then add some salt according to the taste. Continue cooking this until the gravy thickens. Remove from heat and place in hot container. This can be served with vegetable pulao or biriyania according to the need.