Chilly powder–¾ tsp
Turmeric powder–¼ tsp
Tamarind–1 gooseberry size
Coconut milk–1 cup
Mustard seeds, salt–as per need
Chop the onion. Dice tomato and Brinjal into 1 inch pieces. Chop the carrot and potato. Keep pan in the flame, heat oil and splitter mustard, in low flame sauté onion and garlic for 1 minute add carrot and potato. Sauté for another 1 minute. Now add brinjal and tomato.
Mix until Brinjal changes brown. Now add tamarind extract to the pan and add, chilli powder , coriander powder and turmeric powder. Add water salt and allow to cook for 10 minutes. Finally add coconut milk and remove from flame. Serve with white rice.