Whole garam masala:(cardamom: 3, cinnamon: 2, bay leaves: 1)
Tamarind paste: 1tbsp
Onion paste: 1/4cup
Ginger garlic paste: 1tsp each
Red chilli powder: 1tsp
Roasted cumin powder: 1tsp
Chili flacks: 2tsp
Salt as needed
Sugar: 1tbsp
Procedure:
Cut the eggplant into round pieces and soak in water for 30 minutes.
Drain water and add 1tsp salt and turmeric powder with it.
Heat soybean oil in a frypan, fry the eggplant till light brown. Remove and set aside.
Heat mustard oil in a karahi, add panchphoronn and whole garam masala into karahi. When it splutters add onion paste, Ginger garlic paste, red chili powder, salt and cook till oil separates. Add ½ cup water, tamarind paste, sugar and cook for 2 minutes.
Now add eggplant pieces and ½ cup water and cook for 5 minutes (stirring occasionally).
When oil starts floating on the top of the gravy, sprinkle cumin powder and chili flacks, mix well and cover the pan. Cook on low heat for 2 minutes. Remove from heat.
