Ingredients

The following ingredients have 8 Servings
  • 3 tsp black mustard seed
  • 2 tsp cumin seed
  • 1 tsp pepper corns
  • 6 cloves
  • 2 pieces cinnamon stick
  • 3 tbsp garlic
  • 2 inches ginger
  • 2-3 tbsp white vinegar
  • 3 tsp chili powder
  • 1 pound eggplant halved
  • 1 cup dried dates pitted
  • 3 cup onion sliced
  • 2 cup tomato diced\`
  • Sun flower oil for frying
  • Salt and turmeric for marinating
  • 1 sprig curry leaf
  • 3 tbsp sugar
  • 2 tsp salt
  • 1 ½ cup water(boil 1 cup of it)

Instruction

  • Marinate the halved eggplant in salt and turmeric so the water drain
  • Shallow fry the eggplant ,dates and onions in inch of oil
  • Grind the curry powder , then add the garlic and white vinegar and grind to make the masala .Add chili powder into finished masala.
  • Heat 2 tbsp of fresh oil in a pan and add 1 sprig of curry leaf into the hot oil
  • Turn of the flame and add the masala along with ½ a cup of water, Then return it to the flame.
  • Stair in the tomatoes scrape the bottom of the pan cook it down a bit. then add a heaping tsp of salt .Let it really brake up and cook it down for about 10 minute.
  • Add 2 tbsp of sugar and cook for about 2 minute.
  • Stair in the fried eggplant ,then turn the flame off. Stir in the onions and dates.
  • Add I cup boiling water, then add another tbsp of sugar and about 1tsp of salt to taste
  • Simmer until the oil separate and floats on top .DO NOT LET OT BOIL
  • Then take it off the flame and serve