We need to roast the eggplant - so after you wash it, you have a few options. I stuck mine in the oven and let it broil - I know some like to stick it directly on a gas flame, probably not a healthy option, but it still gets the job done. You need to get it charred well on all sides - once it is, I ran a fork through it and chopped up the eggplant

Heat oil in a pan - add the mustard seeds, the dals and the red chillies and cook it for a little bit. The mustard seeds popping is always a sign to add the next ingredient, so when it does that add the tamarind water. To get your tamarind water, dissolve your tamarind paste in water (1 - 1.5 cups). So when the popping begins add the curry leaves and the tamarind water and bring it to a boil

When it comes to a boil, add the pinch of asafoetida, and the eggplant. Mix everything well and let this cook for another 10mins. It should be right in the middle of thick and watery. Cook it until it has reached the desired consistency!

You can eat this with Ven Pongal (Recipe on the blog) or just white rice

IT WAS DELICIOUS for a first try :)