1 Kg meat, minced
5 eggplants
4 onions
1 tbsp ginger - garlic paste
1 wainut-sized tamarind ball
salt and red chilli powder to taste
2 tbsps oil
1. Soak tamarind in hot water.
2. Wash the meat, apply ginger - garlic paste, salt and chilli
powder to it and keep aside for 15-20 minutes.
3. Heat oil, fry the onion till pink, then add the miced
meat and fry till it is tender.
4. Add the eggplants, each cut into 4 cubes, and the tamarind
pulp. cover with a lid and cook on low heat till done. Serve hot,
garnished with chopped coriander leaves.
