250 g eggplant, chopped
1 tsp urad dal
1 tsp channa dal
1.5 tsp coriander seeds
4 to 5 red chilli
¼ tsp mustard
4 tsp cooking oil
a small pinch hing
¼ tsp turmeric
¼ tsp tamarind paste
¾ tsp salt
Dry roast urad dal, channa dal, coriander seeds, red chillies and hing.
Dry grind the above with ¼ tsp salt.
Heat some oil in a pan and put the mustard.
When they crackle, put turmeric, hing and eggplant to this.
Sprinkle little water, and cover it slightly until the eggplant gets cooked.
Now put the remaining salt, tamarind paste, and the ground masala powder.
Stir well and add a 5 tsp of cooking oil.