- Aubergine / Brinjal – 1 large, diced into 1″ – 1.5″ cubes
- Gur/ Jaggery Syrup – 1 tbsp (adjust as per taste) – this can be made by melting the jaggery
- Tamarind pulp – 1 tbsp (adjust the sweetness and sourness as per taste)
- Hing / Asafoetida – a pinch
- Mustard Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Saunf / fennel – 1tsp
- Methi/Fenugreek seeds – ½ tsp
- Kalonji – ½ tsp
- Coriander Powder – 2tsp
- Red Chili powder – 1-2tsp
- Cumin Powder – 1tsp
- Amchur/Mango powder as required
- Garam Masala (optional) – ½ tsp
- Salt to taste
- Take a pan and heat mustard oil to smoking point, then let the oil cool a bit.
- Add hing, mustard seeds, cumin seeds, methi seeds, kalonji and saunf, and let them crackle and stir it.
- As soon as it changes a little colour, add the brinjal. Mix well and stir for a couple of minutes.
- Add the dry spice powders along with salt except for amchur and garam masala. Cook for a while until the brinjal is almost 90% done.
- Add the gur syrup, tamarind and amchur and cook for another 3-4 minutes on low to medium heat. Adjust the seasoning and also sweetness and sourness as per taste.
- Serve hot.
Chef’s Notes: Adjustments in the sweetness and sourness might be required as per taste.
Recipe Courtesy: Jaspreet Nirula