This Indian dish is one that I got from an authentic Singaporean recipe book, Singapore has an eclectic array of food choices and recipes from various parts of Asia, including India. This is fairly easy to make, though you must watch it carefully, so as not to overcook, and thus burn, the eggplant and spices. Quite tasty served with rice.Eggplant Masala
From Authentic Recipes from Singapore by David Wong and Djoko Wibisono
3 Tbsp oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
1 onion, sliced
4 cloves garlic, sliced
2 slender Asian eggplants (500 g total), halved and cut into lengths
1 tsp chili powder
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp salt
2 tsp tamarind pulp mashed in 4 Tbsp water, squeezed and strained to obtain juice
Heat the oil in a wok over medium heat and cook the mustard seeds until they pop, about 1 minute. Add the cumin seeds and gently stir-fry for 1 minute. Add the onion and the garlic, stir-fry until light golden brown, about 5 minutes.
Add the eggplants, chili powder, coriander, turmeric and salt, stir-fry for 1 minute. Add the tamarind juice, reduce the heat and simmer until the eggplants are tender, about 7 minutes.