We will first take care of the "To Grind list". Dry roast the coconut until brown and set aside.In the same pan, dry roast the red chillies, coriander powder, cumin seeds and fenugreek seeds. Once roasted, set aside

Saute the onion and ginger in some oil until brown

Now grind all of this to form a paste. You will need to pour in some water to help your blender with the grinding

Let's go back to the pan! Saute the eggplant pieces in some oil until soft. Set aside

Heat some more oil in the same pan and add the mustard seeds. When it starts to pop, the red chillies and cumin seeds go in. After a couple of seconds, add the onions, green chillies, and garlic paste and saute

Once the onions are soft, add the ground paste, tamarind paste and salt. Let this cook for 5mins and stir through a few times. Add the eggplant pieces and mix well, so the paste coats all the eggplant pieces. Finally add some water and cook until the gravy thickens

Serve with rotis or rice