A spicy curry from North India. Can be a side dish or mixed with rice .
One fresh and large eggplant.
Oil 3 table spoon.
To be mixed in to a paste.
Thick tamarind pulp 2 teaspoon( extracted from 2 inch piece)
Finely grated ginger 2 teaspoon
Finely grated garlic 1 teaspoon.
Coriander powder 2 teaspoon
Turmeric powder 1/2 teaspoon.
Chilli powder 1 teaspoon.
Salt 1 teaspoon.
1/4 cup water.
Mix all ingredients for the paste in a cup. Heat a Shallow non stick pan , spread 1 teaspoon oil. Cut 6 slices (1/4 inch thickness) of egg plant and place them on the tawa separately. pour 1/2 teaspoon oil on each slice.Cover and cook on a low flame for 3 minutes. Turn the slices and pour 1/2 teaspoon oil on each slice. Cover and cook fo 3 minutes. Spread 1/4 teaspoon paste on each slice, turn the slices and repeat the same .Turn the slices again. Be sure to keep the flame low. By now the eggplant will be very soft. Transfer to a shallow serving dish. Repeat this procedure sling the remaining egg plant. Slice each batch as you cook them so that they don’t turn black.