1. Slit the brinjals into halves, along the lenth and slice thinly.
2. Soak the tamarind in 1/2 a cup of water and extract the juice.
3. Roast red chillies, pepper corns, coriander and mustard seeds and black gram dal. Cool and powder coarsely.
4. Heat the oil and fry brinjals till cooked.
5. Add salt, tamarind extract, asafoetida, green chillies and jaggery.
6. Cover and simmer on low heat till the brinjals are cooked and all the liquid is evaporated.
7. Sprinkle the prepared powder. Mix well and remove from heat.
8. Serve as part of traditional South Indian lunch.

Serves: 4 to 6