Ingredients:

• 4 – medium-sized eggplants
• 1 – small onion, thinly sliced
• 1/2 tsp – Turmeric
• 1 tbsp – canola or other vegetable oil
• 1 tsp – Mustard Seeds
• 1 tbsp – black gram dal (urad dal)
• Roast in 1/2 tsp oil and grind into a powder:
• 1 tbsp -Bengal gram dal (chana dal)
• 2-3 – dry red chillies, broken into pieces
• 1.5 tbsp – Coriander seeds

Method:

1. Cut the eggplants, skin and all, into a 1-inch dice.
2. Mix 1 tbsp of tamarind paste with enough water to cover the eggplants and boil until the eggplants are nearly but not quite tender, for about 7-8 minutes in a microwave.
3. Heat 1 tbsp of canola oil in a skillet.
4. Add the mustard seeds and, when they sputter, add the black gram dal. Stir for about 1-2 minutes until the dal turns lightly golden.
5. Add the onion and saute for about 2 minutes or until it turns translucent. Add the eggplants and stir fry for another minute or two.
6. Now add the powdered spices, turmeric and salt and mix well. Saute for another 3-5 minutes or until the eggplants are tender.