Ingredients:

• 1 large – Eggplant
• 2 – Green chillies
• 1 tsp – Channa dal
• 1/2 tsp – mustard
• 1 tsp – Mysore rasam powder
• 2-3 tbsp – Tamarind concentrate
• Salt
• 1 tsp – Jaggery
• Pinch of Hing
• 1 tbsp – oil
• 50 – dry Red Chillies
• 1 tsp – Turmeric powder
• 1/2 tsp – Hing
• 2 tbsp – Coriander seeds
• 2 tbsp – Cumin seeds
• 2 tsp – Methi seeds
• 1/4 tsp – black pepper Corns
• 3-4 sprigs – Curry leaves
• 1-2 tsp – oil

Method:

1. Cut eggplants into 1 inch cubes and cut chillies in large pieces.
2. Heat oil and add mustard and chana dal. When the dal turns red, add green chilli pieces.
3. Add eggplant pieces and cook (stirring often to ensure all pieces cook evenly) for 5-6 min.
4. Add tamarind paste mixed in 1.5 cups water. Boil for 2-3 min.
5. Add remaining ingredients and cook on a very low flame for 15-20 mins till it thickens.
6. Serve with rice, chapattis or dosa/Idli.

Recipe courtesy of Sify Bawarchi