Eggplant – 2 (if long) or 3
Onion paste – 1 tablespoon
Garlic paste – 1 teaspoon
Whole mustard seeds – 1 teaspoon
Ground turmeric – ½ teaspoon
Chili powder – ½ teaspoon
Fried cumin powder – ¼ teaspoon
Tamarind sauce – 2 to 3 tablespoons
Sugar – 1 teaspoon
Salt – as needed
Oil – ½ cup
Cut the eggplants into 2″ long pieces.
Clean and drain the water completely.
Heat oil in a pan.
Fry the eggplants until they turn slightly golden.
Lift each piece gently and sprinkle with some salt.
Heat 4 more tablespoons of oil.
Fry the mustard seeds.
As soon as the seeds start popping, turn off the heat and cover quickly, before the seeds pop out of the pan.
Turn off the heat after 1 minute.
Reheat the oil and start frying the onion and garlic pastes.
Add in the turmeric, chili powder and salt and fry for another minute.
Pour ½ cup of water and cover the pan.
Add the eggplants as the water starts boiling.
Cook over low heat.
Once the eggplant and the gravy starts to thicken, stir in the tamarind sauce.
Keep the pan covered.
Add some sugar after 2 to 3 minutes.
Garnish with the cumin powder and turn off the heat.