Wash and halve the brinjals. Heat the oil in a kadai and fry the onion paste to a golden brown. Then add the ginger garlic paste, chilli powder, cummin seed powder, turmeric powder and the tamarind pulp. Put in the halved brinjals and about 1 1/2 cups of water. Add sugar and salt to taste. Now put in the tomato puree and simmer on a slow fire till done. Serve hot topped with the slightly whipped cream and with rotis or chapatis.
Previous | Next | Side Dish | Main Menu