Cooking Method :
In a dry kadai add the til (sesame) seeds and fry till it starts crackling. Remove the fried til seeds and keep it aside. In the same kadai add fenugreek seeds and fry till it turns light brown. Allow to the fried seed to cool. Crush the fried til seeds and fenugreek into powder form.
Soak tamarind in a cup of water and take out the tamarind juice.
Chop the brinjal into tiny pieces.
In a thick bottomed kadai, put the oil. When it is hot add mustard. When it starts pop up, add Asafoetida powder and curry leaves. Then add chopped brinjal pieces and fry for few minutes. Close with a lid and allow to cook on low flame. No need to add water, but if necessary just sprinkle a handful of water and cook it till soft. Once it is cooked soft, add red chilli powder, coriander powder, turmeric powder and salt. Mix it well. Then add tamarind extract and stir well. Allow to cook till it become thick. Finally add the til and fenugreek powder and once again mix it well and remove.
It can be eaten mixed with hot rice or serve with chapati/bread.
Note : We can also grind the brinjals to a paste and use it in the above recipe. In that case, first fry the brinjal pieces in a teaspoon of oil. Cool it and then grind it to a coarse paste. Or you can grill
the whole brinjal, remove the skin and grind it to a coarse paste. If you want to keep it for a week or so, then little more oil and make this thokku.