In a blender, add all the ingredients for spice paste and blend into a smooth paste. Keep aside.
If using small eggplants, cut them into halves. If using bigger ones, cut into wedges.
Put a big skillet on medium heat and add the oil. Once the oil is hot, place the eggplants into it. Fry until they turn golden brown on all sides. If your skillet is not big enough, fry in batches. Once fried take the eggplants out of the pan and keep aside.
There will be some oil left in the pan. To that add the cumin and mustard seeds and fry for a minute.
Then add the prepared spice paste and saute on low heat for about 4-5 minutes until the mixture turns glossy. If the mixture starts to stick to the bottom, add splashes of water.
Add the tamarind paste and water. Mix well and bring the mixture to a boil.
Add the fried eggplants to the pan, along with the curry leaves. Mix gently to combine.
Cover with a lid and let cook on low heat for 15-20 minutes until the eggplants are tender.
Serve with multi-grain chapati or as a side to daal-chawal (rice and lentils).
