Mirchi Ka Saalan

Separately dry roast the til, kopra and peanuts.

Grind them to a fine paste each one separately.

Slit the chillies.

Heat oil in a pan or a kadai.

Splutter the mustard seeds, kalonji and methi seeds.

Add the chilles and curry leaves and fry for while.

Add chilly powder and keep stirring.

Add the ground pastes and keep stirring.

Add the cumin powder, coriander powder and mix all these together.

After 5 mins, add the tamarind water.

Wait for 10 mins and add the tomatoes.

Close the lid and let this cook for 1/2 hr.

:- This recipe can be followed for making Bhagara baigan expect for a slight variation. Tomatoes are avoided.