Ingredients vegetarian 4 servings

• 200g baby eggplants.
• 2 onions, chopped.
• 3 green chilies, chopped.
• Few pepper corns.
• 5g tamarind, soaked in hot water.
• 1 tsp mustard seeds.
• 1 tsp cumin seeds.
• 2 tsp cumin-fenugreek powder.
• 1 tsp turmeric.
• 3 tbsp. oil.
• Salt to taste.

Directions

1. Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water.
2. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes.
3. Then add eggplants and fry for another 2 minutes.
   
4. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens.
   
5. Serve hot with vegetable pulao.

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