Simple But Tasty Eggplant Curry

Ingredients

8 – 10 Baby Eggplants, cut in four 3/4 of the way
1/2 tsp canola oil
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1 tsp urad dal / lentils
5-6 curry leaves
1 onion, chopped finely
2 garlic cloves, minced
1/2 tsp turmeric powder
1 tomato, sliced thinly
4 tbsp sambar powder
1 tbsp black pepper powder
cherry sized ball of tamarind, soaked in water and pulp squeezed
a pinch asafoetida powder
salt, to taste
a handful of cilantro leaves, minced

Method

Heat the oil in wide heavy bottomed pan on medium heat and add the mustard seeds to it.
Once they splutter, add the fenugreek seeds, lentils and curry leaves to it.

Keep an eye on the fenugreek seeds – they can blacken very quickly and can turn extremely bitter because of that.

Add the onions and garlic to the pan and saute well.

Add the turmeric powder at this point and the tomatoes as well. Saute for a few mins and add the eggplants.
If you want you can add some oil to the pan to coat the eggplants well. Increase the heat a little to help cook the eggplants.

Add the sambar powder, pepper powder and salt.

Add the tamarind pulp to the pan and add a little water to it to dilute and cover the eggplants.

Let it boil and cook for a few minutes till the gravy begins to thicken a little.

Sprinkle the asafoetida powder and finish off with the minced cilantro.

Enjoy the tanginess and spiciness all infused in the tender eggplants.