1 big brinjal
4-5 green chillies
tamarind lump (marble size)
1 tbsp coconut gratings
2 tsp oil
salt to taste
Roast brinjal preferably over glowing embers, or chop into big pieces
Keep it to boil them in just enough water.
Peel the roasted whole brinjal or boiled pieces and keep aside.
Crush together green chillies, tamarind and salt in a broad wooden bowl.
Combine coconut gratings (optional.
Put desired quantity of water.
Mash brinjal or its pieces in the blend.
Put a little raw oil and a few drops of asafoetida water. Mix and serve.