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- Take big size Brinjal and apply oil on the outer surface
- Heat them and smash them after removing the outer skin
- Take 100 grams of gingly oil in a pan
- After the oil pops up add some inion pieces,a spoon of mustard seeds,urad dhall,Tamoto pieces and curry leaves
- Mix every thing well and the pan in low flame
- To the mixture add 1/2 cup of tamarid solution, a pinch of asafoetida
- Add smashed brinjal in to it boil well and add salt to taste
- Serve hot
- Garnish it with coorinder leaves
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