Eggplant fry

 Ingredients

Eggplant (small),*                  450 gm, (cut up each into six pieces)

Big onion,                             150 gm, sliced

Garlic (finely chopped),        3 segments

Chili powder (kashmiri),        2 tsp**

Turmeric powder,                       1/2 tsp

Olive or Coconut Oil,            3 tbs

Curry leaves,                        a few

Salt,                                    to taste

jaggery powder,                   1/2 tsp (organic) 

Tamarind,                            one gooseberry size  

*Try to use organic eggplants -- they're tastier and healthier

**1 tsp, if not Kashmiri Chili powder

Preparation 

Squeeze the tamarind into 1 tablespoon of water and set aside. 

Wash and marinate the eggplant with turmeric powder,chili powder, asafoetida, salt and set aside.

Heat oil in a frying pan and add mustard seeds. Once the mustard pops, add onion and saute for one minute on low flame. Add garlic and saute for few seconds. Add the eggplants, curry leaves and sauté gently for five minutes on medium flame. Then cover the pan and reduce the flame. After 5 minutes, sauté for another 5 minutes and close again. After a few minutes open the pan and spread tamarind juice and jaggery. Mix and sauté for 3 minutes on low flame. The dish is ready.

Thank you :)