- 2 large brinjal (eggplant), sliced
- 1/4 teaspoon chile powder, or more to taste
- 1/8 teaspoon turmeric powder, or more to taste
- 1 tablespoon vegetable oil, or more as needed
- salt to taste
- 1 cup coconut milk, or more to taste
- 2 tablespoons tamarind pulp, juice squeezed and reserved
- 1 1/2 tablespoons chile powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- For Tempering:
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seed
- 1 sprig fresh curry leaves
- 2 dried red chile peppers
- Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.
- Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.
- Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.
- Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.