200g baby eggplants.
2 onions, chopped.
3 green chilies, chopped.
Few pepper corns.
5g tamarind, soaked in hot water.
1 tsp. mustard seeds.
1 tsp. cumin seeds.
2 tsp. cumin-fenugreek powder.
1 tsp. turmeric.
3 tbsp. oil.
Salt to taste.
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 pulao.