Ingredients:
Baingun (seedless brinjal/eggplant)-1/2 kg
Tamarind paste (imli) -Aprox-1tablespoon
Red chilly powder-1 spoon
Fennel seeds powder (saunf)- 2 tablespoons
Dry ginger powder-1/4 T spoon
Asafetida powder–one pinch
Mustard oil-for deep frying-aprox-1 cup
Salt to taste
Method:
1. Cut brinjal length wise, thin and equal slices. Deep fry in mustard oil.
2. Color should be redish brown, not black. Keep aside.
3. Heat two tablespoon of oil in a Kadai, add a pinch of asafetida powder, simmer and let it cool, put red chilly powder and mix well, add one table spoon water.
4. 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. add tamarind paste. Let it boil till water absorbs. Serve with rice.
