A small lemon sized tamarind
1/2 teaspoon asafoetida
1/2 teaspoon mustard
1/2 teaspoon fenugreek seeds
2 dried red chillies
1 green chilli
10-12 curry leaves
To roast and grind
Roast 3 teaspoon channa dal,3 teaspoon coriander seeds,3 dried red chilli in oil,allow to cool and grind with 1 tablespoon shredded coconut.
Soak the tamarind in 1/4 cup and extract thick juice
1.Heat a kadai and add 4 teaspoons sesame oil.Sesaon with mustard,fenugreek seeds,dried red chilli,asafoetida,and curry leaves.
2.Add the cut egg plants,green chilli and spice powder.Saute well for 5 minutes.
3.Add the tamarind juice,2 cups water and salt.Allow to boil for 15 minutes approximately (The gravy should become very thick.)
4.Add 2 teaspoons sesame oil,mix well and remove from flame.
5.Serve hot with rice.
1.If you wish you can cut the eggplants from top and keep the botttom intact,stuff the ground masala in them and fry well in oil.
2.You can skip tomato if you wish.