Ingredients
|
Quantity
|
Eggplant
|
1 medium
|
Tamarind paste
|
½ tbsp
|
Onion – chopped
|
1 large
|
Tomato – diced
|
2
|
Green chillies – slit and chopped
|
6 hot
|
Curry leaves
|
|
Mustard
|
1 tbsp
|
Turmeric
|
½ tsp
|
Garlic
|
optional
|
Salt
|
to taste
|
Oil
|
3 tbsp
|
Chop the eggplant into very tiny pieces. Heat oil, add mustard
seeds, when popping add curry leaves, chillies, onions and fry till onions
become translucent. Add tomatoes and eggplant and fry for another five minutes.
If using tamarind paste add a cup and half of water, or pour equal quantity of
extract from fresh pulp. Throw in the turmeric, salt and garlic. Let it simmer
for a while until eggplant becomes really soft and is barely able to retain its
shape. Remove from heat.