Ingredients
| Quantity | Measure | Ingredients | Description |
| 800 | Grammes | Brinjals - black shiny | Base |
| 8 | Nos | Chillies, Red Dry | For grinding |
| 2 | Tablespoon | Cooking Oil | For Seasoning |
| 6 | Flakes/Seeds/Cloves | Garlic | For grinding |
| 2 | Little | Jaggery | for taste |
| 1 | Teaspoon | Mustard Seed | For Seasoning |
| 1 | Nos | Onion | For grinding |
| 6 | Nos | Pepper Corns | For grinding |
| 2 | Little | Salt | for taste |
| 1 | Ball | Tamarind | For grinding |
| 1 | Pinch | Turmeric/Haldi | piece for grinding |
Method:
Cut the brinjals into small pieces after washing them and removing the stem and calyx.
In 2 cups of water boil the Brinjal pieces and when half done, add the ground masala and add a little jaggery if you like it sweet.
In 2 spoons of cooking oil, fry mustard in a cooking pot and transfer the cooked vegetables with its gravy after the mustard seeds have stopped spluttering and simmer for ten minutes.
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