Vazhudananga (Eggplant) Pulincurry

Ingredients:
Egg plant:1/2 of one large size(diced)
Onion:1 medium(sliced)
Garlic:3 to 4 pods (sliced)
Tamarind:gooseberry size
Turmeric powder
Green chillie:2
Chilli powder:1/2 tspn
Coriander powder:1 tbsp
Sambhar powder:1/4 tspn
Salt to taste
Oil:1 tspn
Mustard Seeds:1 tspn
Fenugreek seeds
Coconut milk:1/2 cup
Curry leaves

Soak tamarind in 1/2 cup water.Heat oil in a pan and sputter mustard seeds.Add fenugreek seeds and curry leaves.Add sliced onion and garlic and saute till onion gets cooked.Add diced eggplant and green chillies.Then add all the powders and salt to taste.Saute for sometime and pour tamarind water.Add more water if needed.Bring to boil and simmer the flame and keep for sometime closed with a lid.Add coconut milk once the eggplant is done.Remove from the flame and garnish with curry leaves.Serve with rice.