2 cups Eggplant, cubed
Tamarind, gooseberry sized (soaked in a little water for some time)
A pinch of Turmeric Powder
2 or 3 tsp Black Gram
1/2 tsp Fenugreek Seeds
3 dry red Chilies
1/2 tsp Mustard Seeds
3 tsp Oil
Extract juice from the soaked tamarind and pour it in a pan.
To this add the eggplant pieces, salt, turmeric powder and cover and heat on a medium flame until it comes to a boil and eggplant absorbs the tamarind water and becomes dry and soft.
While the eggplant pieces are cooking, heat another pan and add some oil.
To this add black gram, fenugreek seeds, mustard seeds, red chilies and fry until they turn golden brown in color.
Then grind this into a fine/coarse powder by adding little salt.
Add this powder to the boiled eggplant pieces and mix well.
Pour a little oil on top, cover and allow it to cook for 2 minutes.
Keep the flame on low.
Finally turn off the flame and enjoy the yummy eggplant curry with steaming hot rice.