Gingelly oil-1/2 cup
Cumin seeds-1 tsp
Black pepper corns-1/2 tsp
Curry leaves-2 strands
Tamarind pulp-11/2 cup
Plain chilli powder-1 tsp
To be fried and grounded finely
Sesame seeds-2 tsps
In an heavy bottomed vessel fry cumin and pepper corns in oil till changes colour.
Now add brinjal and curry leaves and fry till it changes to brown colour.
Now add the remaining ing. including tamarind pulp.
Let it boil till oil seperates and thickens.
It is ready to serve.
It can be stored for 2 days.
Peanuts are an optional ing. it only gives thickness to the dish.