Eggplant Curry

(From Banu's Cookbook)

Ingredients:
3 Medium Sized Long Purple Eggplants - diced into cubes (see image at the end of the post)
1 Medium Onion - Chopped
Oil for Cooking
2 Tbsp of Jaggery
Salt to Taste
1 tsp of Turmeric powder
Mustard Seeds and Jeera for Seasoning
Hing for Seasoning
Curry leaves for seasoning
Chopped Cilantro for Garnishing

For the Masala:
2 Tbsp of Coriander Seeds
2 Tbsp of Urad Daal
4-5 Red Chilies (adjust according to your spice levels)
1 Cup - Fresh or Frozen / Thawed Grated Coconut
2 tbsp of Tamarind Paste

Method:
1. Heat a pan, add some oil and add hing and mustard seeds. Once the mustard seeds splutter, add Jeera. Then add the chopped onion and saute for 5-6 minutes until onion becomes transparent.
2. Now add the chopped Egg Plant to this and cook it covered on low to medium heat for 10 mins or so. I normally chop the eggplant when the onions are about to be done and each chopped eggplant directly into the pan. But if you are chopping them in advance, keep them in a bowl of water to prevent discoloration and add them after straining them from the water.
3. While egg plant is cooking, saute all the ingredients for the Masala except coconut and Tamarind paste. You can add a few drops of oil to help you with sauteing or do dry saute. Once the coriander seeds and urad daal become golden brown, take it off the fire and let it cool.
4. Now grind this into a smooth paste with coconut and tamarind paste.
5. Check and see if the eggplant is almost cooked. To this add the ground paste, turmeric, salt and jaggery and mix well.
6. Let it cook on low fire for 5-10 mins until all the ingredients are well blended and eggplant has had time to absorb the flavors.
7. Switch off the fire and garnish with Chopped Cilantro. Serve it hot with Chapathi or Rice.