Chinese eggplant - 2 nos, diced small
Pearl onions - 10-12 nos, peeled
Chopped garlic - 2 tsp
turmeric pdr - 1 /2 tsp
Kashmiri red chilli pdr - 2-3 tbsp(If you dont have kashmiri red chilli pdr then reduce the amount of red chilli pdr)
Asafoetida - a pinch
mustard seeds - 1 tsp
curry leaves - of 1 sprig
Tamarind paste - 2 tsp
Vinegar - 1 1/2 tsp
lemon juice - 1 tsp(optional)
salt to taste
Preheat oven to 375 deg F.Arrange the diced eggplant pieces on a baking dish.Sprinkle with some salt and let it bake for about 15-20 mins or until they become soft and tender.
In the meantime grind the pearl onions to a smooth paste and keep aside.
Heat some oil in a wok/kadai.Add mustard seeds.Once they start to crackle add curry leaves and garlic .Saute for a few seconds.Then add turmeric and red chilli pdr.Add the onion paste and some salt.Stir it for a couple of mins.Add a pinch of asafoetida.Now add the baked eggplant pieces .Mix it well until the eggplant pieces are well coated with the mixture.Add the tamarind paste and mix it well.Using the back of a wooden spoon mash the pieces into the mixture.Remove from heat and add the vinegar and lemon juice.Mix it again.Let it cool.Serve it with rice or chapathi.Refrigerate the remaining.