Preparation:
1. Roast the brinjal, turning it on all four sides. When soft, and when skin turns black and crackly, remove. Cool in water. Peel skin. Cut it carefully with a knife, checking to see if there are worms. If not, mash lightly.
2. Chop green chiles finely.
3. Add green chiles, salt, turmeric and sugar to the brinjal.
4. Soak tamarind - extract half a cup of thin tamarind juice. Add to brinjal. Mix.
5. Fry mustard, black gram dal, asafetida and coriander leaves. Season. |