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

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