Small baigan 6-8 nos. Achari green chili 4-5 nos. Seasame seeds 2 tbsp. Groundnuts 2 tbsp. Red chili whole 4-5 nos. Coriander powder 1/4 tsp. Cumin powder 1/2 tsp. Turmeric powder 1/2 tsp. Ginger garlic paste 1 tbsp. Mustard seeds 1/2 tsp. Kalongee 1/2 tsp. Curry leaves 10 nos. Onion paste 2 tbsp. Tamarind pulp 1 tbsp. Mustard oil 2 tbsp.

PROCEDURE: - Deep fry egg plant and green chillies. - Roast and grind seasame seeds, groundnuts, red chili whole. - Roast onion tandoor (optional) and make paste. - Heat mustard oil to smoke point. - Add mustard, kalonjee, curry leaves, onion paste. - Cook for some time. - Add turmeric with ground paste, cook till oil separates. - Add ginger garlic paste. - Cook for a little while. - Add tamarind pulp and make thick gravy. - Add water if required. - Add egg plant and chillies.