Eppplant – 1 lb, Tamarind paste – 1 tsp, Onion -1 (medium size) ,Garlic – 8 pods, Chilly powder – 1 tsp, Corriander powder – 2 tsp ,Salt to taste, Oil -1 tbsp
Grind onion and garlic. Cut the eggplant. Add 1/2 cup water to tamarind paste. In a pan ,add oil,to it add the ground onion and garlic and fry for 10 minutes.Then add the eggplant followed by chilly powder,corriander powder and salt. Stir for 5 minutes.Then add the tamarind juice to the pan and cook, make it to a thick curry. It is a side dish for biriyani , fried rice …Recipe from Siddhika Raja