- Italian Eggplant ~ 1
- Oil ~ 1 Tbsp.
- Onions, chopped fine ~ 1
- Mustard seeds ~ 1 tsp.
- Tamarind paste ~ 1 tsp.
- Green chillies, salt ~ to taste
- Smear very little oil on the eggplant and roast it over open flame (or broil it). Once it’s cool enough to handle remove the skin and smash this.
- In a pan add the oil, and splutter the mustard seeds. Now add the onions and green chillies and saute.
- To this add the eggplant, tamarind paste, salt and water (to desired consistency), and bring it to a boil.