Need To Have
- Big Eggplant - 1
- Thick Tamarind Extract - 2 tablespoons
- Urad Dal/ Black Gram - 1 teaspoon
- Mustard Seeds - 1/4 teaspoon
- Onion - 1 small, chopped
- Green Chilly - 1, chopped
- Grated Ginger - 1 teaspoon
- Asafoetida - 1/4 teaspoon
- Curry Leaves - 5 - 10
- Salt - to taste
Wash the eggplant and roast it on direct fire till the skin is completely charred.
Cool it, remove the skin and mash it ( I got 1 cup of pulp), add the tamarind extract and salt and mix it.
Heat some oil, add the mustard seeds and urad dal, when it starts spluttering, add the chopped onions, green chillies, asafoetida, ginger and curry leaves.
Saute it till the onions turn light pink in color, remove and add it to the mashed eggplant and give it a mix.
You can use the Italian eggplants for doing this.
You can toast the eggplant in the oven ( cut into half and bake or grill ) if you don't like the smoked flavor.
If you can't find tamarind, you can add a big chopped tomato ( sauteed), though tamarind gives a different taste.