Small purple brinjal: 5 counts

Medium onion: 1 - diced

Medium tomato: 1 diced

Garlic pods: 8 to 10 peeled

Ginger-garlic paste: 1/ 2 tsp each

Chili powder: 1 1/2 tsp

Turmeric: 1/2 tsp

Tamarind: key lime size or 1+ 1/2 tbsp (paste) mixed with 1/2 cup of
water

Curry leaves: few

Gingelly/sesame oil: 2 to 3 tbsp

Seasoning:

Black pepper: 1 tsp

Mustard seeds: 1 tsp

Method:
First - in microwave safe bowl add the tamarind and 1/2 cup of
water. Microwave for 45 seconds. Let it cool and extract the pulp only. DO
NOT ADD ANY LIQUID
Wash the brinjal, remove the stem and halve it. Slit the end. keep in water
until ready to use.
Add 2 tbsp of oil in wide pan, place the cut side down and cook in medium

heat. Flip the other side of brinjal and cook until they turn slightly soft or
changing color.
Remove the brinjal and keep aside.
In the same oil, do the seasoning with black pepper and mustard seeds,
when the mustard seeds pop, add the onion and garlic, fry until translucent,
followed by tomatoes. Cover and cook until they turn soft and mushy. Now
add the ginger garlic paste and curry leaves fry few seconds.
Add the chili powder, turmeric and the tamarind extract.
Adjust the salt level/ spice level and add 1/4 cup or more water if you want
a little more gravy.
Bring it to boil in medium LOW
the raw smell disappears.

heat and cook another 8 to 10 min- until

Add the brinjal at the end and mix gently with the masala.
Keep another 5 minutes and switch off.
Enjoy with biryani as a side dish, taste good with curd rice or plain rice.