Of the many ways of enjoying Eggplants, this is my favorite & the easiest. Once the chopping is done, this can be put together in 10 mins flat.

This curry gets its distinct taste from Rasam Powder, a staple at most South Indian homes. That's it.. Just Rasam Powder & it tastes so darn good

• 2 cups Asian Eggplants - Diced & immersed in cold water
• 1 tsp Rasam Powder
• 1/2  tsp Red Chilli Powder
• 1/2 tsp Turmeric Powder
• 1 tsp mustard seeds
• 1 tsp Chana dal
• 1 tsp Urad dal
• 1 tbsp Tamarind extract
• 1 tbsp fresh Grated Coconut
• Salt as per taste
• Cooking Oil

• Heat oil in a heavy bottomed pan,splutter mustard seeds. Add Urad & Chana Dal & allow it to slightly change color.
• Add Eggplants, Rasam Powder, red chilli powder, turmeric powder & mix well.
• Add Tamarind extract & Salt. Close the lid & cook over medium flame. Saute at regular intervals to avoid the bottom from getting burnt.
• Don't let the eggplants get mushy, They should be cooked & firm. Check for salt & Garnish with grated coconut. Transfer to a serving dish.