|1 lb Eggplant||1 tsp Mustard Seeds||Oil|
|1 large Tomato||1 pinch Hing||Salt|
|3-4 Curry Leaves|
|1 tsp Tamarind Paste|
|1 tsp Turmeric|
|1 tbsp Sambar 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.
In a skillet, heat 2-3 tsp oil and splutter the mustard seeds.
Add hing, curry leaves, tamarind pulp and saute for half a minute.
Add the tomatoes and cook until they start to pulp.
Add the eggplant and cook on a medium flame until tender and soft. (about 10 minutes)
Add the turmeric, sambar powder and salt to taste.
Mix well and cook until the eggplant is well cooked and brown.
Season with Dhania and serve.
Rubbing the eggplant before draining removes seeds and keeps from making the recipe bitter.