Serves: 4
| Ingredient | Qty | Prep |
| Eggplant | 4 large | dice |
| Onion | 1 large | julienne |
| Garlic | 3-4 cloves | minced |
| Red chili powder | to taste | |
| Tamarind juice | to taste | |
| Salt | to taste | |
| Sugar | 2 tsp | |
| Water | as needed | |
| Indian seasoning | ||
| For Paste: | ||
| Coriander seeds | 1 tbsp | |
| Channa dal | 2 tbsp | dry roast |
| Red chilis | 3-4 | |
| Coconut | 1/2 cup | |
| Water | as needed |
Method:
- Fry eggplant with salt until half-cooked with the lid closed
- Add onions and garlic till they become transparent
- Add paste, tamarind, sugar, and water and cook till done
- Garnish with seasoning and cilantro
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