Brinjal/eggplant thokku! Goes well with curd rice, dosai, chapathi. This recipe was inspired from my mother in law.
6 medium brinjal, 10 to 15 curry leaves, gooseberry size tamarind, 1/2 tsp mustard seeds, 2 tsp chili powder, 1 1/2 tsp coriander powder, a pinch of hing/ asafoetida and salt to taste
Add 5 tbsp oil in the pan, add mustard seeds
Once the mustard seeds splutter, add the curry leaves
Now add the cut brinjals
Cook them for 3 minutes
Now add the tamarind juice
Also add another cup of water and allow the Brinjal to cook
Add 1.5 tsp of salt
Add 2 tsp Chili powder
Add 1 1/2 tsp coriander powder
Cook it well until the oil oozes out
Finally add the Hing/asafoetida and switch off the flame
Brinjal thokku is ready Enjoy!