Baby Eggplant Curry in Tamarind Sauce

Difficulty Rating 3 (Special ingredients needed)

Baby Eggplant (Brinjal), cut long and thin soaked in water – 4 med.

Sambhar powder – 1 ½ tsp 
Tamarind, soaked in ½ cup water – about 2 Tbsp. 
Salt – to taste
Seasoning: 
Mustard seeds – ½ tsp 
Urad dal – ½ tsp. 
Cumin seeds (Jeera) – ½ tsp. 
Chana Dal – ½ tsp. 
Curry leaves – a few 
Onion, diced – 1 big
Oil
1. Heat oil and add seasoning in the order listed above.
2.   Add onions and cook until they turn transparent.  Add the eggplant, mix and cook for just a minute.
3.  Add the sambhar powder and mix.  Remove the tamarind from the water and add the water it was soaked in to the curry.  Add additional water (about 1 or 2 cups) and salt.
4.  Cover and cook until the eggplant it cooked, the gravy thickens and some oil comes to the top.