COOKING
PROCEDURE

1
Heat ½ tsp of oil in a pan add all whole ingredients and grated coconut roast it on slow flame, let it cool and make a fine paste then set it aside.
2
Make tamarind water using with 600 Gms water for 75 Gms of tamarind, then strain and keep it aside.
3
Clean and cut the baby brinjal (put a plus mark in each Brinjal and check the worms).
4
Heat 2 tbsp of oil in a pan add brinjal and fry it slightly, then strain and keep it aside.
5
In the remaining oil add garlic and onion sauté till little brown, then add sliced tomato stir well and let it cool and then make a fine paste and keep it aside.
6
Heat gingely oil in a pan add mustard seeds and curry leaves let it splutter then add grounded onion & tomato paste sauté for a minute.
7
Then add grounded spice mixer paste and cook it on slow flame then add tamarind pulp, required water &salt stir well until its stick on the bottom leave to boil. Once its start to boiling add brinjal and Umami seasoning
AJI-NO-MOTO® let it cook for 5 to 10 minutes.
8
Once oil will start to separate then switch of the flame and serve hot.
INGREDIANTS QUANTITY
Oil 2 ½ tbsp
Coriander seeds 1½ tbsp
Cumin seeds ½ tsp
Sesame seeds 1 tbsp
Black pepper corn 1 tsp
Red chilly 8nos
Coconut ¼ cup
Asafetida 1 tsp
Peanuts 2 tbsp
Brinjal 300 Gms
Tempering
Gingely Oil 2tbsp
Mustard seeds 1 tsp
Garlic 4 clove
Sambar Onion 12nos
Tomato 3nos
Curry leave 2sprig
Tamarind 75 Gms
Salt To taste
Umami seasoning
AJI-NO-MOTO®
1tsp
Jaggery 10gms
Water If required