Egg Plant in tamarind ( Vazhuthanangapuli )

 Eggplant (brinjal) 2, wash and chop into small bits, shallots 12, green chilly 4, ginger 2 inch piece, all finely chopped.
Coconut oil 2 tbsp., turmeric powder 1/4 tsp., chilly powder 2 tsp., coriander powder 1tsp.,
asafoetida powder 1/4 tsp., curry leaf a sprig,
salt to taste, tamarind paste 2 tsp. diluted in a cup of  warm water, soak all the spice powders in the tamarind water, mustard seeds 1/2 tsp. and  red chilly 2, broken.
Heat oil in a shallow pan, drop in mustard seeds, allow to splatter, drop in red chilly bits and curry leaf, followed by onion, ginger, green chilly, sauté till tender, add eggplant and sauté and stir till tender and cooked. Add the spiced tamarind water and salt to taste. Allow to boil and reach a semi thick consistency. Adjust salt and transfer into a serving bowl.
Serve with rice, idli or dosai.

served with idli