1. Wash the eggplants and oil them lightly.
2. Place them on a Gas stove flame directly.
3. Alternatively you can poke on the surface with a fork and broil them in an oven.
4. Once charred on all sides, let them cool and peel the surface.Chop it well.
5. Meanwhile mix the tamarind paste with 1 cup water until completely dissolved.
6. In a saucepan, heat 1 tsp oil and temper with lentils,chilli and mustard.
7. When the mustard starts popping, add the tamarind water along with curry leaves and let it come to a boil.
8. The raw smell of the tamarind should leave after 5-10min.
9. If you are using Tamarind instead of the paste, then dissolve the tamarind in warm water and let it sit for 15-20min.
10. Squeeze out the juice from the pulp and discard the seeds and pulp.
11. Do it until all the juice has been extracted. The cooking time is little more in this process - takes upto 15-20min for the raw smell of the tamarind to leave completely.
12. Add the asafoetida, stir for 1 min and then add the eggplant pulp
13. Mix until well incorporated, add some salt and let it cook for another 5-8min.
14. If the gravy is too thick, add little warm water until it comes to the desired consistancy and if too watery,, let it boil for some more time until it thickens.
15. Goes fabulously well with Pongal, can also be eaten with rice.

Courtesy: http://culinarybazaar.blogspot.com/