INGREDIANTS

• Baingun (seedless brinjal/eggplant)-1/2 kg
• Tamarind paste (imli) -Aprox-1tablespoon
• Red chilly powder-1 spoon
• Fennel seeds powder (saunf)-two T spoons
• Dry ginger powder-1/4 T spoon
• Asafetida powder–one pinch
• Mustard oil-for deep frying-aprox-1 cup
• Salt to tast

Method

  Cut brinjal length wise, thin and equal slices. Deep fry in mustard oil. Color should be redish brown, not black. Keep aside. Heat two tablespoon of oil in a wok or kadai, add a pinch of asafetida powder, simmer and let it cool, put red chilly powder and mix well, add one table spoon water. Now put dry ginger powder, fennel seed powder, and salt. Mix well. Now put half cup of water let it boil for two minutes. Add fried eggplant. Put in high flame. Now add tamarind paste. Let it boil till water absorbs. Serve with boiled rice.