1. Wash and wipe the brinjals well, make 2 slits lengthwise,taking care not to chop off the stem portion.
2. Heat oil in pan and deep fry brinjals on medium flame to a deep red colour; keep aside.
3. Mix asafoetida in 1 tbsp of water.
4. Heat 2 tbsp oil in a pan, add chilli powder and then add asafoetida water.
5. Now add tamrind pulp and 3/4 glass of water. (if you want more gravy then add 1 glass water)
6. When it starts boiling add turmeric, ginger powder, fennel powder and salt.
7. Add fried brinjals and cover and simmer for 5 minutes or till cooked well.
8. Garnish with fresh coriander.

Recipe courtesy: Maayeka