Ingredients:

• 4 large Japanese eggplants
• 3-4 tablespoons canola oil
• 1 tablespoon canola oil
• ½ cup sliced onion (preferably red since it has a strong flavor)
• 3-4 cloves garlic sliced
• 1 teaspoon tamarind paste
• ¼ teaspoon sugar
• 1 ½ teaspoons chili powder
• 1 strand curry leaves
• Salt to taste
• 2 ½ cups water
• ¼ cup thick coconut milk

Method:

• Slit eggplant lengthwise and cut them into 3 long strips.  Now cut them into 1 inch pieces
• Pre-heat oven to 425F.
• Spread eggplants on  cookie sheet and sprinkle 3-4 tablespoons canola oil and mix thoroughly with hand
• Place in the oven and bake for about 1 hour or eggplants are browned and crispy on the outside.
• Let cool
• In the meantime, add 1 tablespoon oil to  saucepan and when hot add onion and garlic and sauté until browned
• Add baked eggplant, chili powder, salt, and tamarind and mix well
• Add water and coconut milk to the saucepan and cover and cook on medium flame for about 10-15 minutes or until gravy thickens
• Add sugar and cook for a minute or 2 more
• Turn off the flame and keep covered for about 5-10 minutes before serving
• Serve warm with rice, pittu or string hoppers.