|1 Large Eggplant||1 tsp Mustard Seeds||Fresh Dhania||Til Oil|
|1 small Onion||1 tbsp Urad Dal||Salt|
|1 medium Tomato||1 tbsp Chana Dal|
|4-6 Curry leaves|
|1 tbsp Jaggery|
|1 pinch Hing|
|1 tsp Turmeric|
|2 tbsp Sambar Powder|
Wash the eggplant and poke deep holes in it using a knife/fork.
Roast the eggplant over a flame evenly on all sides using tongs.
Once the skin starts to shrink and there is an aroma of mildly charred eggplant, turn the heat off and let it cool.
Finely chop the onion and tomato.
If using Tamarind paste dissolve 1 tsp in 3 cups water.
If using fresh tamarind, make a concentrated extract in 3 cups water.
In a heavy bottom pan, heat 2 tbsp of Til oil and splutter the mustard seeds.
Roast the Urad Dal and Chana Dal until golden brown and add hing and curry leaves.
Add the onions and cook until translucent. (about 5 minutes)
Add the tomatoes and cook until they start to get mushy.
Peel the skin off the roasted eggplant and lightly mash it.
Blend this mashed eggplant with the onion and tomatoes.
Add the tamarind water, turmeric, sambar powder, jaggery and salt.
Bring it to a boil for about 2-3 minutes and them simmer for 12-15 minutes until it loses some water and starts to thicken.
Garnish with fresh Dhania and serve.