Ingredients:

• 2 – large eggplants
• 1 tbsp – Tamarind paste
• 1 tsp – Mustard Seeds
• 1 tsp – split gram (urad dal)
• 1 tsp – pigeon peas (toor dal)
• 2 to 3 – Dried red chillies
• few sprigs – Curry leaves
• 1 pinch – asafetida
• salt

Method:

1. Wash the eggplants and oil them lightly. Place them on a flame directly. Alternatively, you can broil them in an oven.
2. Once charred on all sides, let them cool and peel the skin. Chop it well.
3. Meanwhile mix the tamarind paste with 1 cup water until completely dissolved.
4. In a saucepan, heat 1 tsp oil and temper with lentils, chilli and mustard.
5. When the mustard starts popping, add the tamarind water along with curry leaves and let it come to a boil.
6. The raw smell of the tamarind should leave after 5-10min.
7. If you are using tamarind instead of the paste, then dissolve the tamarind in warm water and let it sit for 15-20 min.
8. Squeeze out the juice from the pulp and discard the seeds and pulp.
9. Do it until all the juice has been extracted.
10. The cooking time is little more in this process – takes up to 15-20min for the raw smell of the tamarind to leave completely.
11. Add the asafoetida, stir for 1 min and then add the eggplant pulp.
12. Mix well, add some salt and let it cook for another 5-8min.
13. If the gravy is too thick, add a little warm water until it comes to the desired consistency and if it is too watery, let it boil for some more time until it thickens.
14. Can be served with pongal, can also be eaten with rice.
15. Recipe courtesy: Dhivya Karthik
16. http://chefinyou.com/