Baingan Masala

Ingredients:
Baby eggplants – 8
Tamarind pulp – 1 tbsp
Salt – to taste

To make the masala powder:
Chana dal – 1tbsp
Urad dal – 1tbsp
Coriander seeds – ½ tbsp
Cumin seeds – ½ tbsp
Red chilies – 3-4

For tempering:
Chana dal – ½ tsp
Urad dal – ½ tsp

Method:

• Fry
  the ingredients for masala powder in a ½ tsp oil, let cool and grind
  into a coarse powder (making it into a coarse powder gives the dish
  some texture).
• Cut eggplants into long thick strips (if the eggplants are very small use them whole, but make “+” cut on one side).
• In
  a saucepan, combine eggplants, tamarind paste, 1tsp salt and ½ cup
  water. Mix well and bring this mixture to a boil. Simmer till the
  liquid evaporates, but the pieces are still intact (pieces should not
  become mushy, so make sure that the only enough water with the veggies
  when simmering. If there is too much liquid, then drain out the extra
  water). Keep the cooked pieces aside.
• In
  a large pan, heat 1 tbsp of oil; add the dals for tempering and after
  they turn golden brown; add the cooked eggplant pieces. Sauté till the
  pieces turn nice and crispy on the bottom. Add salt (remember that we
  added salt while boiling) and masala powder; cook for another two
  minutes.

Enjoy with hot steaming rice and dal.