1. Heat 1 tbsp. oil in a pan.
2. Add following one at a time, fry, drain and remove: coriander seeds, 2 red chillies, fenugreek seeds (save 8-10 seeds for tempering), coconut and medium onion.
3. Grind all to a paste adding oil leftover in pan too.
4. Heat 1 tbsp. oil in same pan, add turmeric powder and brinjals.
5. Stir and saute for 5 minutes till crunchy.
6. Take off heat, pile in tomatoes, slit chillies, curry leaves, ground paste, tamarind, salt.
7. Sprinkle 1/2 cup water over contents of pan, return to heat
8. Cook covered till gravy thickens.
9. Stir once in between. Take off heat.
10. Heat remaining oil in a small pan.
11. Add mustard seeds, 8-10 fenugreek seeds, remaining red chillies
12. Allow to splutter.
13. Add sliced onion, stirfry for 2-3 minutes.
14. Add to curry, cover and allow tempering to permeate.
15. Remove lid,stir gently.
16. Serve hot with practically anything like rice, chapathis, puris, etc.

Making time: 45 minutes
Makes: 3-4 servings
Shelflife: 1 day