Ingredients 

• 3 brinjals (chinese eggplants)
• 1 large tomato
• 1/4 large onion
• 2 tbl spoons oil
• 1/4 tsp tamarind paste
• 3 green chilles
• 4 red chillies
• 1 tsp mustard seeds
• 1/2 tsp methi seeds
• 1 tsp cumin seeds
• Asafatoeda
• Salt

• Cut the brinjals into 1 inch pieces and put them is salt water. Cut tomato and onion into small pieces. 
• Heat 1 1/2 tbl spoons of oil in a sauce pan and fry the brinjal till half done. 
• Add onion and tomato and fry till the brinjal is very soft. 
• Let this cool down. 
• In a separate pan, add 1/2 tbl spoon oil. Add mustard and methi seeds. When mustard begins to splitter, add cumin, asafatoeda and red chillies. Let this cool down too. 
• When the seaoning is cool enough to be put in a grinder, grind together the seasoning, green chillies, salt and tamarind. 
• Mash the fried brinjal mixture well and mix it with the ground paste.