Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 200 | Grams | Brinjals - small round. | Cut in four lengthwise |
| 2 | Tablespoon | Cooking Oil | Heat oil |
| 1 | Teaspoon | Mustard Seed (Sarson) | Seaon in hot oil |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Seaon in hot oil |
| 3 | Medium | Chillies Green | |
| 2 | Small | Onions | |
| 4 | Nos. | Pepper Corns | |
| 5 | Grams | Tamarind Pulp | |
| 1 | Salt-Spoon | Salt | |
| 2 | Teaspoon | Methi - (Fenugreek) | Powdered with Jeera |
| 1 | Teaspoon | Turmeric Powder |
Method
Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens. Serve hot with vegetable Pullao.
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