Ingredients

Egg plant        :    250 gm
Onion         :    2 (big)
Tomato        :    2   
Green Chilli    :    50
Tamarind        :    50
Garlic         :    1 (big)
Coriander leaves    :    a handful
Fenugreek    :    ½  tsp   
Mustard        :    1 tsp   
Cumin         :    1 tsp   
Curry leaves    :    a little

Method

Cut egg plant, onion, tomato, green chilli into pieces.
Peel garlic. Add water to tamarind and extract.
Take a mud pot, add egg plant, onion, tomato, green chilli and half of garlic peeled.
Add turmeric powder, ½ cup of water mix and heat the contents, covering the pot with a lid.
when the egg plant is cooked, add tamarind extract and let it boil.
If needed add ½ cup of water and let it boil for 10 minutes.
Remove from stove, add salt and mash the contents.
Boiled the mashed contents and remove from stove.
Heat oil in a frying pan, add mustard, cumin and fenugreek.
When the mustard splutters, add coriander leaves, curry leaves,onion and fry.
When the onion is fried, add eggplant mix, boil for 2 minutes and remove from stove.