Eggplant Sabji

Ingredients

Eggplant – 250 gm

Tamarind pulp – ½ tbl.sp

Jaggery – 1 tsp

Goda masala/garam masala – ½ tsp

Freshly grated coconut – ¼ cup

Red chilli powder and salt as per taste

Coarsely powdered peanut – 3 tbl.sp

For tampering

Mustard seed – 1 tsp

Hing/asofoetida – ¼ tsp

Few curry leaves

Method

Heat oil in a pan, add mustard seeds. When it starts to splutter add asofoetida and then curry leaves. Sauté for a minute and then add brinjal (cut into pieces or into 4 pieces). Stir on a high flame for 2 minutes, then lower the flame and cover and cook for 5 to 10 minutes. Sprinkle little water if you want.

Add all the powdered masala, tamarind pulp, jaggery and cover and cook till soft.

Add coconut and peanut powder, stir and remove from flame.

Serve hot with rice or roti.