Eggplant kari

Ingredients:
10 small eggplant
1/2 tsp mustard seeds
1/2 tsp turmeric powder
3 or 4 curry leaves
2 tbsp oil
1 tsp curry powder
Salt to taste

Method for curry powder:
1 tbsp chana dal
1 tbsp coriander seeds
1/4 tsp black pepper
1 tbsp urad dal
10 red chilies whole
4 cardamom
4 cloves
1 small cinnamon stick
Dry roast everything and grind it dry into a powder with salt to taste

Method for curry:
Cut the eggplant into half and make thin slices.
In a frying pan add oil, mustard seeds, and turmeric. When the mustard seeds pop add the eggplant and fry until golden brown.
Now add the curry powder, salt and fry.
Serve with sambar or rasam.