Eggplant ennai kozhambu

Ingredients:
1/2 kilo small-sized eggplant
1/2 tsp turmeric
1 small lemon-sized tamarind
1 tbsp jaggery
6-7 curry leaves
Pinch of asafoetida
Handful of cilantro leaves
Salt to taste

Ingredients for stuffing:
1 tbsp chana dal (chickpea lentils)
1 tbsp coriander seeds
1 tsp urad dal
10 red chilies whole
2 small cardamom
1 small cinnamon stick
1/4 tsp cloves

Method:
Dry fry all the stuffing ingredients until golden color, powder it with the required amount of salt and set aside.
Slit the eggplant, put them in a bowl of water with pinch of turmeric and keep aside.
After some time the eggplant will bloom like a flower. Remove from water and stuff with the spice filling.
In a nonstick frying pan, add oil and when heated put in the mustard seeds and curry leaves, pinch of asafoetida, and 1/2 tsp turmeric. When the mustard pops, add the eggplant and keep the flame on low. Fry the eggplant. Take the tamarind, soak in water and extract the juice. Pour it on top of the eggplant, add a little jaggery and allow it to boil. When the gravy is thick remove from the flame and garnish with cilantro.
Serve with rice and chapati.