Difficulty Rating 3 (Special ingredients needed)
Baby Eggplant (Brinjal), cut long and thin soaked
in water – 4 med.
Sambhar powder – 1 ½ tsp
Tamarind, soaked in ½ cup water – about 2 Tbsp.
Salt – to taste
Seasoning:
Mustard seeds – ½ tsp
Urad dal – ½ tsp.
Cumin seeds (Jeera) – ½ tsp.
Chana Dal – ½ tsp.
Curry leaves – a few
Onion, diced – 1 big
Oil
1. Heat oil and add seasoning in the order
listed above.
2. Add onions and cook until they turn transparent. Add the eggplant, mix and cook for just a
minute.
3. Add the sambhar powder and mix. Remove the tamarind from the water and add
the water it was soaked in to the curry.
Add additional water (about 1 or 2 cups) and salt.
4. Cover and cook until the eggplant it
cooked, the gravy thickens and some oil comes to the top.