Eggplants - 10, small, (I used a mix of small purple and green eggplants)
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 10
Chana Dal / Bengal Gram - 1 tbsp
Sesame Seeds - 1 tsp
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Asafoetida / Hing - a pinch
Tamarind extract - 1 tsp
Jaggery - 1 tsp
Cilantro - a handful (optional)
Spice Mix :
Urad Dal - 1 tbsp
Chana Dal - 1 tbsp
Roasted Coriander Powder - 1 tsp
Fenugreek Seeds / Methi - 10
Hing - a pinch
Dry roast the urad dal and chana dal. Once the dal gets slightly brown, add the fenugreek seeds, hing and coriander powder. Roast for a minute more. Cool and grind to a coarse powder. Keep aside.
Cut each eggplant into 4 quarters. Heat oil in a pan. Add the mustard seeds. Once the seeds start spluttering, add chana dal and sesame seeds. saute till the dal turns light brown.
Now add the eggplants, curry leaves, salt, turmeric and red chili powder. Mix well. Cover and cook on medium low heat till the eggplant gets slightly brown and is cooked.
Mix the spice powder, a tsp of tamarind extract and jaggery and toss well. The original recipe didnt have tamarind and jaggery in it but I added because I like the slightly sweet and sour taste they bring. Cook for a few minute more. Garnish with fresh chopped cilantro and serve hot.