|1/2 Lb Eggplant||1 tsp Mustard Seeds||Oil|
|2 large Potatoes||1 pinch Hing||Salt|
|3-4 Curry Leaves|
|1 tbsp Dhania Powder|
|1 tsp Turmeric|
|1 tsp Chilli Powder|
Cut Eggplant into long thin slices and soak in cold water for 5 minutes. Rub the slices in the water before draining to remove seeds.
Heat the oil in a skillet and add mustard seed and wait to splutter. Then add hing, curry leaves, tamarind pulp and saute for half a minute.
Add the Potatoes and cook on a medium flame until they are half cooked and tender.(about 10 minutes)
Add the eggplant and continue to cook on a medium flame until tender and soft. (about 10 minutes)
Add the turmeric, dhania powder, chilli powder and salt to taste.
Mix well and cook until the masala is well absorbed in the vegetables and it is well cooked and brown.
Season with Dhania and serve.
Rubbing the eggplant before draining removes seeds and keeps from making the recipe bitter.