ngrdients

• 1 pound eggplant (stalk trimmed, slit twice)
• 1 large onion  – finely chopped
• 10-15 garlic beads,  crushed
• 2 tomatoes,  finely chopped
• salt to taste
• 1/4 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp coriander powder
• 2 tsp tamarind paste
• 1/4 cup sesame oil
• 1/2 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/4 tsp fenugreek seeds
• 4 peppercorns
• 1/4 tsp asafoetida
• few curry leaves
• 1 dry red chili

Method

Slit eggplant twice and leave in cold water, until cooking. In a wide iron wok, heat oil. Add onion, garlic and tomato one by one…in the same order. Fry real good until they are aromatic. Now add salt, turmeric, chili and coriander powder to it. Fry for about 2 minutes. Add the eggplants and fry till the oil coats evenly. Add tamarind water, cover and cook. When the curry thickens and oil shows up on top, remove from the heat. In a separate pan, heat oil. Crackle all the spices mentioned, run over the curry prepared. Enjoy with steamed rice.