Ingredients:

• 1 – eggplant, cubed
• 2 cups – Tamarind extract
• 15 – Shallots
• 2 – Tomatoes
• 5 – Garlic Cloves
• 1/4 cup – gingili oil
• 1/2 tsp – Mustard Seeds
• 1 tsp – ajwain seeds
• 1 tsp – Fenugreek seeds
• A few Curry leaves
• 1 tbsp – coriander powder
• 1 tsp – chilli powder
• 1 tsp – cumin powder
• 1/2 tsp – pepper powder
• Salt

Method:

1. Heat gingili oil, splutter the mustard seeds, fenugreek seeds, ajwain seeds and curry leaves
2. Add the shallots, garlic cloves and chopped tomatoes and saute everything for few mins until the shallots get partially cooked
3. Add the cubed eggplants, saute for a few mins again.
4. Add the tamarind extract with coriander powder, chilli powder, cumin powder and pepper powder.
5. Cook in medium flame until the gravy turns thick and the oil separates.
6. Serve warm.
7. Recipe courtesy: Priya Easy N Tasty Recipes