What you need
Black sesame seeds: 3 teaspoon
Roasted peanuts: 10 no
Black pepper corns: ¾ teaspoon
Cumin seeds: 1 teaspoon
Curry leaves: 1 sprig
Mustard seeds: ½ teaspoon
Red chili powder: 1 teaspoon
Turmeric: ¼ teaspoon
Asafetodia: ¼ teaspoon
Tamarind: small lemon size
Salt: 1 ½ teaspoon or to taste
Gingelly oil/Indian sesame oil: 2 tablespoon
Eggplant: 1 big( About 7 cup when chopped into cubes)
How I made
In a small skillet toast sesame seeds until they starts to bulge up and splutters it takes about 2-3 minutes, be careful to do it in slow flame. Then add roasted peanuts and toast for another 1 minutes. Set aside. When they are cool enough to touch grind them into a fine powder and set aside.
In a microwave safe bowl heat tamarind with ½ cup of water for 15 seconds, then strain and extract the juice and set aside.
Wash and cut the eggplant pieces when you are ready to cook, don’t do it earlier as eggplant get oxidize and change the color.
In a medium skillet heat tablespoon of oil and add mustard seeds and cumin seeds when cumin seeds starts splutter add crushed black pepper and chopped eggplant pieces. Fry to coat the oil in eggplant pieces cover and cook for another 5 minutes or until it become soft in slow flame. To this add ground spice powder, red chili powder, turmeric and salt. To this add remaining oil and tamarind juice and cook until the eggplant pieces gets mushy and oil start to oozing out .It took about 8 minutes. To this add curry leaves and switch off the flame.
Enjoy with rice.