Eggplant roast

Egg plant 1 lb., thinly sliced, steam cook and keep aside.Onion 1, thinly sliced.
Coconut oil 2 tbsp., chilly powder 2 tsp., coriander powder 1/2 tsp., tamarind concentrate 1/2 tsp.,
asafoetida powder 1/4 tsp., salt to taste, fried broken peanuts 2 tbsp., chopped cilantro 2 tbsp.,
curry leaf a sprig.
Heat oil in a pan, drop in curry leaf and onion, sauté till tender, add curry powders, salt and
 tamarind, combine and add steam cooked eggplants, mix well, allow to remain in low flame,
add peanuts and combine well. Serve with rice / chapatti.