- 2 nos – Brinjal (medium sized)
- 20 nos – Sambar onion (small onion)
- 1 small – Tomato
- 2 or 3 nos – Dry red chili
- 1 no – Tamarind(blueberry size)
- 2 tbsp – Grated coconut
- 1 tbsp – Oil
- 1/4 tsp – Mustard seeds
- 1/4 tsp – Split black gram
- 5 nos – Curry leaves
- 1 pinch – Asafoetida
- Apply oil over the washed brinjal evenly. If you have gas stove you can directly roast the eggplant but I had only electric stove so I used chappathi making grill to roast it.You have to rotate the brinjal now and then for even roasting. Keep the flame in medium always.
- Slowly you will see change in brinjal color. Check with knife, if it is cooked completely remove from fire and cool down. Peel off the skin and chop in to fine pieces.
- Heat oil in a pan; add red chili, onion and tomato fry for few minutes. Finally add the grated coconut and let it also cook for a minute. Switch off the stove and after the mixture cools; grind it along with the cooked brinjal, tamarind and salt.
- Temper it with mustard, split black gram, curry leaves and asafoetida. Serve hot with idly,dosa or white rice.