1 small ball tamarind (size of 1/4 c. vegetable oil lime) 1/2 tsp. mustard seeds 1 eggplant if large, 6 if small 1/2 tsp. urad dhal
Masala ingredients:
2 Tbsp. chana dhal 1 Tbsp. curry leaves dried 2 Tbsp. urad dhal 1/4 tsp. turmeric 1/4 coconut 1 tsp. cumin seeds 4 red chilies 8 black peppers (whole) 1/4 tsp. asafoetida powder 2 tsp. salt
Soak tamarind in water for 1 hour and make a juice of about 1/2 cup. If using the big eggplant, cut it into 6 equal pieces. Take each piece and split it halfway with a knife. If using the small ones, split halfway with a knife. Saute masala ingredients in 2 tsp. oil for 5 minutes. and then grind them in the blender into a powder. Mix the powdered masala with 1 Tbsp. tamarind water and make it into a paste. Insert the paste equally into the slit of each eggplant piece. Add enough water with the rest of the tamarind water to make it into 2 cups. In a skillet over medium heat, heat the rest of the oil. Saute mustard seeds, urad dhal and curry leaves. When urad dhal turns into golden color, add the eggplants. Turn the eggplants very slowly so that the stuffing will not come out. When the eggplant is half cooked add the rest of the tamarind water and turmeric. Let the mixture come to a full boil. When the eggplants are completely cooked, remove from hot and serve it hot with rice.