|Indian eggplants||3 Small|
|Onion||1 Small, chopped|
|Tamarind paste||1⁄4 Teaspoon|
|Mustard seeds||1⁄4 Teaspoon|
|Cumin seeds||1⁄4 Teaspoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Green chilies||2 , chopped|
|Mint sprig||3 (Pudina)|
|Cilantro sprig||4 (Dhaniya)|
|Turmeric powder||1 Pinch|
|Chili powder||To Taste|
Cut eggplant into small pieces and sprinkle some salt on them and keep aside for 5 minutes; then wash thoroughly with water.
Heat a skillet and add 2 tbs of oil. When hot, add mustard seeds and allow them to splutter.
Add cumin seeds, chopped garlic, green chillies and chopped onion. Saute and add chopped tomatoes. Mix well.
Add eggplant, chopped cilantro and mint. If you like the extra tangy taste, you may choose to add a little tamarind paste at this point. Saute for a minute.
Add salt and chilly powder. Mix well. Cover and cook for 5 minutes.
Remove lid and continue cooking until eggplant has become tender/water has evaporated.
Add half cup of water. Mix well and grind the entire mixture into a smooth paste in a blender.
Serve with steamed Rice.