• Chop the eggplant into cubes or any desired shape and soak it in water until the other masala is ready. I have used one large eggplant available in the USA. If using Indian baingan or brinjal, you can add two to three.
  1 Eggplant

Dry roast and blend

• Add coriander, peppercorns, saunf, methi, cumin, chana dal, urad dal, clove, and cardamom, and saute until aromatic on medium to medium-low flame. Transfer this to a plate.
  2 tablespoon Coriander seeds, 1 teaspoon Black peppercorns, 1 teaspoon Saunf, ¼ teaspoon Methi seeds, ½ teaspoon Cumin seeds, 1 tablespoon Chana dal, 1 teaspoon Urad dal, 1 Clove, 1 Cardamom
• Saute the dry red chilies until aromatic. Switch off the flame.
  6 to 8 Dry red chilies or chile powder to taste
• Grind or blend the dry roasted ingredients, coconut, and tamarind with little water to form a coarse paste.
  ¾ to 1 cup coconut, Tamarind

Making of eggplant masala

• Heat oil in a pan. Add onion, garlic cloves, turmeric powder, and curry leaves, and saute until the onion becomes translucent.
  1 tablespoon Oil, 1 Onion, 2 to 4 Garlic cloves, ¼ teaspoon Turmeric powder, 1 sprig of Curry leaves
• Add the coarse masala paste prepared above, eggplant, and salt to taste with little water and mix well.
  Salt to taste, Water
• Cover with the lid and cook on medium flame until the eggplants are cooked and the dish becomes semi-dry. This might take 10 to 15 minutes.
• Serve hot with rice and konkani dalitoy or Mangalorean neer dosa or soybean bread, and enjoy.