|Chili powder||2 Tablespoon|
|Mustard oil||5 Tablespoon|
|Tamarind||1 Tablespoon (Gooseberry Size)|
|Turmeric powder||1⁄4 Teaspoon|
1) Saute the turmeric powder, chilli powder and curry leaves in hot oil for a while.
2) Add the sliced brinjal, tomatoes and cook carefully for 5 minutes so that the brinjals don't get mashed.
3) Add the extract of tamarind and stir. When it is cooked add asafoetida and salt and mix well.