Ingredients:
Eggplant – 5-6 (slit into four)
Onion – 1 big (sliced lengthwise)
Garlic- 8 pods (sliced lengthwise)
Green chillies – 7
Tomatoes -3 (finely chopped)
Tamarind – small lemon size
Turmeric powder- 1/4 tsp
Sambhar powder- 1 tsp
Salt – as required
For masala paste:
Grated coconut – 1/4 cup (i used frozen)
Poppy seeds – 2 tsp
For seasoning:
Mustard seeds – 1/2 tsp
Bengal gram – 1/2 tsp
vadagam – 2 tsp (optional)
curry leaves – few
Method:
1) In a pan, heat sesame oil and fry the seasonings. Then, add onion, garlic and green chillies and fry till onions turn into golden brown.
2) Add eggplant and stir fry for 2 minutes.
3) Add tomatoes and stir fry for another couple of minutes.
4) Add turmeric, sambhar powder, salt and mix well.
5) Now add the tamarind extract and required amount of water and cook till eggplant becomes soft.
6) Now add the ground paste and cook for 2 minutes.
