1. Heat 1 tablespoon oil in a pan and add eggplant and roast for 3-4 minutes until it is slightly charred. Cover with lid and let cook until soft. Let it cool.

2. Add the eggplant, green chili, tamarind paste, salt and 1 teaspoon cumin seeds and grind to a smooth or coarse paste as per your choice(I like it in a smooth paste).You can saute all green chili and keep a few aside before grinding so you can adjust if you think you need more spice.

3. Heat the remaining oil in a pan, add mustard seeds and let them splutter, add the chana dal and let brown lightly, add cumin seeds and curry leaves and let splutter.Eggplant oxidizes very quickly so do not keep it outside after cutting it, either directly put it in the pan and saute or place them in a container with salt water to prevent oxidation.