5 small eggplants 7 tsp. red pepper powder
1 c. sesame oil 5 tsp. salt
1 tsp. mustard seeds 1/2 tsp. tamarind (paste)
1/2 tsp. asafoetida (powder) 1/4 tsp. fenugreek (dry fry
to deep brown and powder)
Chop the eggplants into small pieces and soak them in water. Drain off water. Heat oil in a fry pan and saute mustard seeds and add asafoetida powder. Add eggplant pieces, red pepper, salt tamarind concentrate and fenugreek powder. Cook altogether until all the water is absorbed. Cool and store preferably in refrigerator for about 6 months or more.