• Eggplants 6-8
• Red onion 1 chopped
• Garlic 1 crushed
• Tomatoes 1 chopped
• Tomatoes 3 puree
• Jaggery 1 spoon
• Salt
• Turmeric 1/2 spoon
• Chili powder 1 spoon
• Rice powder 1 spoon
• Sesame oil 1 cup
• Mustard seeds 1 spoon
• Cumin seeds 1 spoon
• Fenugreek 1/2 spoon
• Chana dal 1/2 spoon
• Urad dal 1/2 spoon
• Asafoetida 1/2 spoon
• Dry red chilies 3-5
• Curry leaves few

Method:

1. Wash and clean the Eggplants. Retain its stalk a little. Make a deep 2 slits and leave them in cold water. Maybe add lemon juice, pinch of salt and turmeric to this water to avoid discoloration.
2. In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.
3. Now add salt, turmeric, chili powder, sugar and rice powder. Mix them together.
4. Add the eggplants now. Fry them for a while. Maybe till they are kind of fried a little.
5. Then add tomato puree and 2 cups of water. Cover and cook over medium flame.
6. Once the vegetable is done and gravy thickens and oil shows up on top, remove from heat.
7. In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chana dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.
8. Serve this along with plain steamed rice. Run a spoon full of ghee over it…..just before serving.