Next soak the tamarind in water and extract the juice.
In a frying pan add oil, mustard seeds once the oil is hot. After the mustard seeds starting sputtering, add the curry leaves, fenugeek seeds and hing.
Then add the cut brinjal and green chillies and fry for sometime.
Then add the tamarind extract and salt. After the raw smell of the tamarind goes off, remove it from the heat and place it aside.
It is the best side dish for Ven Pongal and the masiyal consistency will be
thin.