1. Soak tamarind in ½ cup of water and extract the juice.
2. Cut brinjals into small pieces.
3. Heat oil in a kadai. Add mustard seeds.
4. When they splutter, add brinjal and turmeric.
5. Fry till brinjals are well browned.
6. Add chilli powder, salt, raiains, sugar, tomato and tamarind juice.
7. Simmer till the brinjal is cooked and gravy is thick.

Serves: 4 to 6