Take brinjal and clean them well. Now cook them on open flame till it is nicely charred and cooked on all sides. Cook on a medium flame so it gets evenly charred and cooked. Immerse them in cold water so it gets cooled and you can peel the skins off easily. Mash them well and set aside.

Now cook the chillies on open flame too till it is charred. Set them aside.

Soak tamarind in some water and mash them well with your hands.

Pour the strained tamarind juice over mashed brinjal and mix well.

Add in salt and asafoetida.

Pour this mixture over a heavy bottom kadai. Boil them till it is reduced and thickened.

Serve.