Ingredients:

To Be Fried in Oil Each Separately And Wet-Ground to Paste:

Coriander seeds 2 spoons
Chana dal 2 spoons
Urad dal 2 spoons
Dry red chilies 6
Fenugreek seeds 1-2 spoons
Whole black pepper 1 spoon
Cinnamon 2 sticks
Cloves 3
Cumin seeds 1 spoon
Dry coconut grated 1/4 cup
Asafoetida.

For Pan Frying:

Onion 1 paste
Tomato 1-2 chopped/puree
Thai Eggplants 8 with stalk(slitted twice)
Salt – little
Turmeric powder 1 pinch
Jaggery 2-4 spoons
Tamarind paste 1/2 spoon
Oil few spoons.

For Sesonning:

Ghee few spoons
Mustard 1/2 spoon
Cumin 1/2 spoon
Asafoetida 1/2 spoon
Curry leaves few
Coriander leaves – for garnishing.

Method:

In a sauce pan, heat oil and stir-in onions, tomatoes and egg-plants. Saute them real good.

Add salt, turmeric, jaggery, tamarind paste and wet-ground masala now. Cover and cook till the veggies are done. (The tamarind milk should get thickened, the masala’s raw smell should leave the pan.)

In a separate pan, heat ghee. Add sesonning ingredeients one by one. Wait till they pop and splutter.

Now run this sesonning over the gravy made. Mix them once again thoroughly. Garnish with cilantro leaves!

Serve warm with steamed rice for lunch. Enjoy!