Eggplant curry, without onion and garlic, a perfect combination for chapati.
Slice the eggplant as shown, soak the eggplant slices in water for 10 mins to avoid de-colouring.
In a large pan, add 2 tbsp oil. Once oil is heated, add 1 tbsp of mustard seeds, 1 tbsp of channa dal, 1 tbsp of urad dal, 5 red chillies. Once the mustard seeds start spurting, add 2 green chillies and few curry leaves.
Drain the water from the eggplant, and add it to the pan, add the 1/2 cup tamarind extract and 1/2 cup jaggery, mix them for few minutes. Add 2 tbsp rasam/sambar powder, (rasam powder is preferred). Mix them well.
Cover the lid and cook in medium flame for 20 mins, or till the eggplant is soft and mushy.
Let the eggplant cook in the tamarind extract water, if you feel it's getting dry, then add 1/2 cup water.
Add salt and mix well, then add 1/4 cup coconut. Mix it well again.
The eggplant curry is ready to serve.
Enjoy curry or palya with Chapati/Hot rice with coconut oil!
3 servings