1. Fry eggplant and keep aside
2. Heat oil add mustard, cumin, ginger garlic, cashew and fried channadal ( nuts are optional)
3. Add green chili curry leaves, hing and tamarind and tomatoes cook till soft and well done add fried brinjal
and saut and put in a blender
4. And add tempering
5. Serve hot
Difficulty: ................. intermediate
Preparation: ............ about 25 minutes
Servings: ................. 4
1 brinjal big
1 tbsp chaewnuts
1 tbsp channadal fried
coriander leaves
1 tsp cumin
10 curry leaves
4 green chilies
1 pinch hing optional
1 tbsp mustard seeds
2 tbsp oil
salt
30 grams tamrind
2 tomato
1 tsp urad dal
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