| Tomato | 1 pc | Finely diced |
| Salt | To taste | |
| Turmeric powder | 1 tsp | |
| Chili powder | 2 tsp | |
| Fish curry powder | 1 tbsp | |
| Coriander powder | 2 tsp | |
| Water | 500 g | |
| Tamarind pulp | 1 tbsp | |
| Brown sugar | 1 tsp | |
| Eggplants | 4 pcs | Cut into 2" wedges |
| Oil | 40 g | |
| Mustard seeds | 1 tsp | |
| Cumin seeds | 1 tsp | |
| Fenugreek seeds | ||
| Red chilies | 2 pcs | Split lengthwise |
| Onion | 1 pc | Finely chopped |
| Shallots | 20 pcs | |
| Garlic | 8 pcs | |
| Coriander leaves | 1 sprig | Finely chopped |
| Curry leaves | 2 sprigs | |
| Ingredient | Quantity | Notes |
|---|
