Brinjals (chinese eggplants)1 large tomato2 tbls ghee1/4 tsp tamarind paste3 green chilles3 red chillies1 tsp mustard seeds1/2 tsp methi seeds1 tsp cumin seeds1-1/2 tsp. asafatoeda SaltCut the brinjals into 1 inch pieces and put them is salt water. Cut tomato into small pieces. Heat 1-1/2 tablespoons of oil in a sauce pan and fry the brinjal till half done. Add tomato and fry till the brinjal is very soft. Let this cool down. In a separate pan, add 1/2 tablespoons ghee. Add mustard and methi seeds. When mustard begins to splitter, add cumin, asafatoeda and red chillies. Let this cool down too. When the seaoning is cool enough to be put in a grinder, grind together the seasoning, green chillies, salt and tamarind. Mash the fried brinjal mixture well and mix it with the ground paste.
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