Serves: 4
| Ingredient | Qty | Prep |
| Eggplant | 4 large | dice |
| Onion | 1 large | julienne |
| Garlic | 3-4 cloves | minced |
| Tamarind | to taste | |
| Jaggery | as needed | |
| For paste: | ||
| Peanuts | 2 tbsp | |
| Dhanialu podi | 1 tbsp | Bingi's |
| Curry leaves | few | |
| Garlic | 2 cloves | |
| Sesame seeds | 2 tsp | roasted |
| Water | as needed | |
| Red chilis | 4 hot + 4 color | |
| Coconut | 3/4 cup | |
| Onion | 1 small | grind to paste |
Method:
- Fry onion and eggplant with salt
- Add paste and water as needed
- Cook until done
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