Eggplant Katta - Side dish for Biriyani

Ingredients:
1 kg small eggplants sliced
2 big onions chopped
2 big tomatoes chopped
4-5 cloves garlic chopped
3/4 cup Tamarind pulp
3/4 tsp chilly powder
1/4 tsp turmeric powder
3/4 tsp salt
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
Oil to fry the eggplant

Method:
Sprinkle salt on the eggplant
Shallow fry the eggplant and set aside
In a pan, add oil, fenugreek seeds and cumin seeds
Add onion and sauté and then add garlic
Add tomatoes and sauté
Add all the spices
Add tamarind pulp
Add the cooked eggplant
Add 1/4 water and let it cook for 2 minutes
Reduce the heat and simmer for 5 minutes until the oil comes on the top