4 nos medium size wambatu (egg plant/brinjal) 1tsp mustard seeds 1 nos big onion sliced finely. 5 nos small onions in full 2 nos green chillies 1/4 tsp corriander powder 1 tsp broken chillie powder 3/4 tea cup tamarind pulp 1/2 tea cup water 2 Tbsp vinegar 2 tsp sugar few curry leaves 1/2 tsp salt oil for frying the brinjals
Cut the brinjals to size of fingers and mix in a little tumeric powder and deep fry. Keep aside. Mix tamarind pulp in salt and water. Heat 3tbsp oil and add mustard seed and cook until splatters. Add sliced big onions, curry leaves and cook till onions are golden brown. Add the broken chilies. Reduce flame, add the small onions, whole green chillies. Add the tamarind pulp, sugar and cook until the oil starts to separate from the vessel. Add the coriander powder. Now add the vinegar and the brinjals. Simmer awhile. Serve with plain rice.