Fry the ingredients for masala powder in a ½ tsp oil, let cool and grind into a coarse powder (making it into a coarse powder gives the dish some texture).

Cut eggplants into long thick strips (if the eggplants are very small use them whole, but make “+” cut on one side).

In a saucepan, combine eggplants, tamarind paste, 1tsp salt and ½ cup water. Mix well and bring this mixture to a boil. Simmer till the liquid evaporates, but the pieces are still intact (pieces should not become mushy, so make sure that the only enough water with the veggies when simmering. If there is too much liquid, then drain out the extra water). Keep the cooked pieces aside.

In a large pan, heat 1 tbsp of oil; add the dals for tempering and after they turn golden brown; add the cooked eggplant pieces. Sauté till the pieces turn nice and crispy on the bottom. Add salt (remember that we added salt while boiling) and masala powder; cook for another two minutes.