Ingredients
3/4 lb. small eggplant
2 small onions
2 tbsp coconut
4-5 flakes garlic
1" ginger
1/2 tsp turmeric
1 sprig curry leaves
1 cup tamarind juice
3-4 split green chillies
1/2 tsp sugar
Salt to taste
Coriander leaves,chopped for garnish
4-5 tbsp ghee (clarified butter) or cooking oil

Roast and powder using a coffee grinder:
1 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp poppy seeds
2 red chillies
1 tsp sesame seeds

Method
Cut the eggplant into quarters and fry them in 
oil till well browned.
Drain and set aside.
Blend into a smooth paste the onions,garlic, ginger 
and coconut.
Heat the oil and fry the mixture till browned.
Now add the turmeric, mustard,curry meaves and salt 
to taste.
Fry for 2 minutes.
Add the tamarind juice, the fried eggplant, 
the green chillies, sugar, some water and salt to taste.
Simmer till gravy thickens.
Garnish with chopped coriander leaves.