Brinjal( Big variety) - 2
Tamarind - half the size of a lemon
Mustard seeds - 1/4 tsp.
Dry red chillies - 2
Green chillies- 2
Curry leaves - few
Turmeric powder - 1/4 tsp.
Salt - as per taste
Rice flour - 1 teaspoonOil - 2 tablespoons
Slit the brinjals into half with stems intact. Brush it with oil and heat it on direct, medium flame. Turn it on all sides by holding the stems till the outer skin turns black. When cool peel the skin and gently rub under running water to remove the small black parts. Mash it slightly and keep aside.
Soak tamarind in water and extract pulp. Slit green chillies and red chillies.
In a kadai, heat oil and add mustard seeds, slit green chillies and red chillies, hing, turmeric powder and curry leaves. Now add the tamarind extract and salt and allow it to boil till its raw smell is diffused and slightly thick. Now add the mashed brinjals and allow to boil. If you want it thick, mix a spoon of rice flour in water and add to it. Allow it to boil. Excellent combination with arisi upma and venn pongal.