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Ingredients :

1. Eggplant / Neetu Kathirikai – 1 chop them to small pieces

2. Dried Red Chili / Kaaintha Milagai – 5/6

3. Tamarind water – 1/4 cup

4. Coriander Powder / Dhania Thool – 2 Ts

5. Asafetida / Asafoetida

6. Black Gram / Urad Dal / Ulundu – 2 Ts

7. Fenugreek / Venthayam – 1/2 Ts

8. Mustard / Kaduku

9. Sesame Oil / Nallennai

10. Salt

Method :

1. Pre heat oven to 400 degrees, Take a oven safe container, add eggplant pieces and tamarind juice, mix them together and place them in oven for 20 – 25 minutes (or until the eggplant pieces shrink in absorbing all the tamarind juice)

2. Take a pan add oil and heat it, then add dried red chili’s, coriander powder, asafetida, urad dal, fenugreek, saute them well for 2-3 minutes

3. Grind the eggplant pieces without adding water, then also add the above roasted ingredients to the grinded eggplant paste and grind all the ingredients together

4. Now in the same pan add some more oil, heat it, add mustard seeds, let it splutter, then add the grinded paste, salt. Mix and saute them for 2 minutes, transfer it to a airtight glass container, the recipe is ready