This one is especially for guests/relatives/people who absolutely hate brinjal in any form. The end user will be left licking his fingers without being aware of having consumed brinjal. The credit for this tasty receipe goes to my Galu Chitti who is based out of kolkata .
needed:
brinjal / egg plant - cut big piece ( seedless preferable)
asafoetida/ kadak hing
chilly powder
turmeric powder/ haldi
tamarind/ emli
oil - 1/2 cup ( deponds on paste u have )
mustard
salt
little jaggery
( add all spices to ur taste)
method :
grind brinjal, hing , emli to a smooth paste .
in a kadai add 1/4 cup oil & temper mustard.
then add the ground paste & the spices ( except jaggery ).
keep in medium flame & cook till it leaves oil in sides .
then add jaggery , mix well .
keep for another 5 min & remove.
good with curd rice , roti .
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