Skin the eggplant and chop it up into small cubes.
2
Microwave or roast the eggplant so it is well cooked.
3
Heat up 2 tsp of vege oil in a skillet, and when it starts get hot add the mustard (watch out because it will pop a little), cayenne pepper and the dal in that order and keep turning the dal until it turns golden.
4
Add the cumin seeds.
5
Take this masala and grind it in the blender.
6
Add the ground masala, tamarind and salt to the eggplant and puree it.
