Gujrati Karelay by Zubaida Tariq

Ingredients:

• Eggplant 4-6
• Tamarind paste 1 cup
• Green chilies 4
• Fenugreek seed few
• White cumin 1 tsp
• Turmeric 1 tsp
• Onion seeds 1 tsp
• Red chili flakes 1 tbsp
• Jaggery 1 tbsp
• Ginger garlic paste 1 tbsp
• Crushed cumin 1/2 tbsp
• Oil as required
• Salt to taste
  

Method:

1. Cut eggplant into long slice and soak in salt water.
2. Now heat oil in karahi pan and put fenugreek seeds.
3. When fragrance comes, put ginger garlic paste, turmeric and red chili flakes in oil.
4. After that, heat oil in separate pan, deep fry eggplant slices, do golden brown and put in ready masala.
5. When put all eggplant in masala, put jaggery, salt, tamarind paste, green chilies, crushed cumin and onion seeds and keep on simmer on low flame.