Step-by-Step Instructions

1. 1.Roast the Eggplants

   Heat 2-3 tablespoons of gingelly oil in a pan. Add the 6-7 small striped eggplants (slit into quarters but keeping the stem intact). Sauté for about 5 minutes until the skin shrivels and the eggplants are about 3/4th cooked. Remove and set aside.

2. 2.Prepare the Grinding Paste

   In the same pan with the remaining oil, add 1 medium chopped onion, 50g small onions, 5-6 garlic cloves, 1 medium piece of ginger, 2 tablespoons of chana dal, and 1 sprig of curry leaves. Sauté until the onions are translucent and the chana dal is lightly roasted (about 3-5 minutes).

3. 3.Add Spices to Paste Ingredients

   Add 1 tablespoon of sambar chili powder (or red chili powder) and 2 tablespoons of coriander powder. Keep the flame on low and sauté for 2 minutes until the raw smell of the spices disappears. Turn off the flame and add 1/2 coconut cut into pieces. Mix well in the residual heat for 2 minutes. Allow the mixture to cool completely.

4. 4.Grind the Paste

   Transfer the cooled mixture to a mixer grinder. Add enough water and grind into a fine, smooth paste.

5. 5.Prepare the Tempering

   Heat 2-3 tablespoons of gingelly oil in a pan. Add 1/2 tablespoon of mustard seeds. Once they splutter, add 1/2 tablespoon of fenugreek seeds and 1/4 tablespoon of fennel seeds. Add 2-3 pinches of asafoetida. Then add 10 finely chopped small onions, 1 sprig of curry leaves, and 2 broken dried red chilies. Sauté until the onions turn translucent.

6. 6.Add Tomatoes and Turmeric

   Add 1 finely chopped tomato and 2-3 pinches of turmeric powder. Sauté until the tomatoes are soft and mushy and the raw smell of turmeric is gone.

7. 7.Simmer the Gravy Base

   Add the prepared ground paste to the pan. Add about 200ml (approx. 2 tumblers) of water and mix well. Add salt to taste. Bring the gravy to a boil and let it simmer for 2-3 minutes until it starts frothing.

8. 8.Add Tamarind and Eggplants

   Add 3/4th of the tamarind extract (from a lemon-sized ball). Mix gently and check for salt, spice, and sourness. Add the remaining tamarind extract and a little more water if needed to adjust consistency and taste. Gently add the roasted eggplants to the gravy. Do not overmix.

9. 9.Final Simmer and Garnish

   Cover the pan and let the curry simmer for 5 minutes on low heat until the oil separates and floats on top. Garnish with freshly chopped coriander leaves and serve hot.