PREPARATION

1. In a bowl, add 2 tablespoons tamarind, 70 milliliters water and soak for 20 minutes.
2. Take a bowl, place a stainer on it. Add the soaked tamarind in it and strain it well. Keep aside.
3. Take a pan, add 150 milliliters water, strained tamarind pulp and mix it well.
4. Bring it to a boil.
5. Add 1 1/2 tablespoons jaggery and stir continuously until the jaggery is melted.
6. Bring it to a boil.
7. Remove it from heat and allow it to cool.
8. Take 450 grams eggplant and cut it into pieces.
9. Heat 2 teaspoons oil in a skillet, add 450 grams eggplant and mix it well.
10. Cook for 8 - 10 minutes on medium heat.
11. Remove it from heat and keep aside.
12. Heat 2 tablespoons oil in a another skillet, add 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon nigella seeds, 2 dry red chili and stir well.
13. Add 1/4 teaspoon asafoetida, 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon green chili and stir for 1 - 2 minutes.
14. Then, add 100 grams tomato and mix it well.
15. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
16. Add 1/4 teaspoon turmeric rice and stir well.
17. Now, add the sauted eggplant in it and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 1 teaspoon salt, 1/2 teaspoon paprika, 1/2 teaspoon coriander powder and mix it well.
20. Then, add the prepared tamarind jaggery syrup and mix it well.
21. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
22. Open the lid and give it a nice stir.
23. Add 1 tablespoon coriander and mix it well.
24. Cook for another 3 - 5 minutes on medium heat.
25. Remove it from heat.
26. Garnish with coriander.
27. Serve hot.